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Fiery Gingerbread & Candied Orange Biscotti
Prep: 20 minutes
Cook: 40 minutes
Servings: 30 biscotti
Spice, Crunch, and Everything Nice
If you love the warm, deep flavors of gingerbread but crave a satisfying crunch, this biscotti is your new best friend. The familiar notes of ginger, cinnamon, and molasses are elevated with a surprising hint of cayenne pepper for a gentle warmth that lingers. Paired with sweet, jewel-like pieces of candied orange, it's a sophisticated cookie perfect for dipping into your favorite hot beverage.
Materials
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp cayenne pepper (or more to taste)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup packed dark brown sugar
- 1/4 cup molasses
- 2 large eggs
- 1 cup candied orange peel, chopped
Preparation
- Let's get this spicy party started! First, preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the flour and all those wonderful spices: ginger, cinnamon, cloves, nutmeg, and that cheeky cayenne pepper. Don't forget the baking soda and salt – they're crucial for the right texture and flavor balance.
- In a larger bowl, beat the softened butter and dark brown sugar until they're creamy and well-combined. Then, pour in the molasses and beat again until smooth. The kitchen will start to smell like Christmas already!
- Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next.
- Gradually add your dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overwork the dough. Finally, fold in the chopped candied orange peel. The dough will be sticky, and that's perfectly okay!
Cooking
- With lightly floured hands, divide the sticky dough in half. On your prepared baking sheet, shape each half into a log about 10 inches long and 3 inches wide. These logs are going to be our biscotti's first form.
- Bake the logs for 25-30 minutes, or until they feel firm to the touch. The first bake cooks the inside and sets the shape.
- Remove the baking sheet from the oven and let the logs cool for about 10 minutes – just long enough so you can handle them without burning your fingers. Reduce the oven temperature to 300°F (150°C).
- Once cooled slightly, transfer one log to a cutting board. Using a serrated knife, slice the log diagonally into 1/2-inch thick slices. This is where they start to look like biscotti!
- Place the slices cut-side down back on the baking sheet. Bake for another 8-10 minutes. Then, flip each slice over and bake for another 8-10 minutes on the other side. This second bake is what dries them out and gives them that signature biscotti crunch. They should be golden brown and crisp.
- Let them cool completely on a wire rack. They will get even crispier as they cool down.
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