lemon ginger biscotti
these are delicious. and make a lovely gift. put some in a coffee mug and tie the recipe to the handle. this is from cooking light.
- Ready In:
- 2 1⁄2 cups flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon salt
- 1⁄4 cup chopped crystallized ginger
- 2 tablespoons grated fresh lemon rind
- 1 tablespoon fresh lemon juice
- 3 large eggs
- cooking spray
- 1 tablespoon water
- 1 egg white
- 1 tablespoon sugar
- preheat oven to 350 combine flour, sugar, baking soda, ginger and salt in a large bowl.
- stir in crystallized ginger.
- mix lemon rind, lemon juice and eggs together and stir into flour mixture.
- the dough will be crumbly.
- turn dough out to a lightly floured surface, knead 7-8 times.
- divide dough in half.
- shape each half into a log.
- spray a cookie sheet with non stick spray, place logs 6" apart.
- combine water and eggwhite and brush over tops.
- sprinkle with sugar.
- bake for 20 minutes.
- remove to a wire rack and cool for 10 minutes.
- slice each log diagonally into 3/4" slices.
- place back on baking sheet, upright.
- lower oven to 325.
- bake 20 minutes, remove to a wire rack, cool.
MY PRIVATE NOTES
Add a Note
Join The Conversation
I regularly volunteer for the Molly Brown House in Denver and bake pastries for the afternoon teas. These biscotti are perfect dipped in a cup of tea. I used fresh grated ginger instead of ground to up the ginger spice a little. Because the dough is sticky, I put the mixing bowl of dough in the fridge for about half an hour before trying to handle it. I shaped four smaller logs by hand (and I kept wetting my hands to keep them from sticking) to make mini-biscotti which when sliced diagonally were about four inches long. These are very pretty and tasty accompaniments to coffee and tea!
Wow, excellent! Such a delicate lemony taste, and the ginger comes through very gently. Mine were also a bit soft after the first round in the oven (high altitude?), but crisped up nicely after the second go. I spread a bit of Recipe #188578 on some of them and they are really good with or without. These will be perfect for the Christmas party tonight. Thanks, Chia!