Candied Ginger Cherry Biscotti

Candied Ginger Cherry Biscotti

I love the flavour of candied ginger and candied citrus peel

It is no secret that I love the flavour of candied ginger and candied citrus peel. And when this flavour is added to a cookie or biscotti it is always a winner. Last year too I made some candied peel and ginger and knew that I was going to use it up for biscotti.

Candied Ginger Cherry Biscotti

A new recipe, a new twist

Every time I use biscotti recipe by Joy of Baking but this time I wanted some change and adapted the eggless version from here to suit my taste.

Candied Ginger Cherry Biscotti

Adapt the recipe to suit your taste

I changed the recipe to suit ingredients available in my pantry. In place of sugar, I used jaggery powder, then replaced almonds and cranberries with candied peel and ginger, dried cherries and some tutti-fruiti.

Candied Ginger Cherry Biscotti

They are perfect with your cuppa

I reduced the orange juice by ½ tablespoon as I felt that it may become too runny. After mixing all ingredients, if you feel that the dough is dry then you may add the remaining ½ tablespoon of juice. I didn’t need to.

Candied Ginger Cherry Biscotti

White on white season

The result was excellent, especially if you are sucker for bitter sweet taste. I am for sure. They were firm and crisp with just the right hint of flavour. A definite winner at our hands.

Candied Ginger Cherry Biscotti

Candied Ginger Cherry Biscotti

makes 45 biscottis Conversion Chart Print

Candied Ginger Cherry Biscotti

Ingredients

cups of all purpose flour
2 teaspoons of baking powder
¼ teaspoon of salt
tablespoons of orange juice plus ½ cup
4 tablespoons of cornstarch
1 cup of jaggery powder
2 tablespoons of olive oil
2 teaspoons of vanilla extract or almond extract
2 cups of mixed candied ginger, candied orange peel or any other dry or fresh fruit of your choice, chopped finely. I used tutti fruity and dried cherries
2 tablespoons of sugar for dusting

Preparation

1.Preheat oven to 180°C. Line baking sheet with parchment paper. Combine flour, baking powder and salt in a bowl.
2.In a small bowl, whisk together 5 tablespoons of orange juice and cornstarch in bowl; set aside. In another large bowl, beat jaggery powder, remaining ½ cup of orange juice, oil and extracts until fluffy or mixed well. Beat in cornstarch mixture, then flour mixture. Gently fold in candied dried fruits and peel or whatever you are using.
3.Shape into 2 logs on prepared baking sheet. Sprinkle with sugar. Bake for 35 minutes, or until light brown. Cool for 15 minutes on baking sheet. Slice into ½ inch thick slices. Return slices to baking sheet, and bake for another 20 minutes, or until browned and crisp. Cool them completely and store in an air tight container

Notes

recipe adapted from here.

I changed recipe to suit ingredients available in my pantry. You can use as per the original recipe.

I reduced the orange juice by ½ tablespoon as I felt that it may become too runny. After mixing all ingredients, if you feel that the dough is dry then you may add the remaining ½ tablespoon of juice. I didn’t need to.

Candied Ginger Cherry Biscotti

Let the snow fall down