Not Quite Savory, Not Quite Sweet, Cardamom Ginger

Name: Not Quite Savory, Not Quite Sweet, Cardamom Ginger Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole wheat pastry flour; 1/4 cup AP flour; 1/4 cup natural cane sugar; 3/4 teaspoon baking powder; 1/8 teaspoon salt; 1 teaspoon ground cardamom; 2 large eggs; 2 teaspoons orange blossom water; 2 teaspoons olive oil; 1/3 cup crystallized, candied ginger, cut into about 1/4 inch bits

Servings: persons

1
Heat oven to 350 degrees.
2
In bowl of a stand mixer, mix dry ingredients: flours through cardamom.
3
Make a well in the center and add the eggs, orange blossom water and olive oil. Mix until the dough comes together.
4
Use a spatula to mix in the ginger bits.
5
It will be a little sticky, so flour hands and turn out onto a floured work surface. Make sure the ginger pieces are well incorporated into the dough. Mold into a soft rectangle about 3 inches wide and 12 inches long. It will be about an inch high.
6
Place the dough on a Silpat or on parchment paper on a half sheet pan and bake for 20 - 25 minutes. The top should feel dry and slightly springy when done. Remove from oven and reduce oven temperature to 200 degrees.
7
Let cool a little and, using a serrated knife, cut the rectangle into slices about 1/2 inch thick. To make them look a little more elegant, cut on a bias. The ends are your treat.
8
Set each 1/2 inch piece upright on the pan and place pan back into oven for about 30 minutes. Turn oven off and let it cool.
9
Once cool, the biscotti can be stored in an airtight container for quite a while.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup whole wheat pastry flour, 1/4 cup AP flour, 1/4 cup natural cane sugar, 3/4 teaspoon baking powder, and more.

Yes, Not Quite Savory, Not Quite Sweet, Cardamom Ginger Biscotti falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Not Quite Savory, Not Quite Sweet, Cardamom Ginger Biscotti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions