Lemon-Ginger Biscotti
"Seal these crunchy cookies in a tin, and give them with your recipient's favorite coffee, tea, or bottle of port. Or pile some biscotti in a jumbo latte cup with the recipe tied to the handle."
- Ready In:
- 1hr 40mins
- Ingredients:
- 13
- Yields:
-
30 bars
ingredients
- 2 1⁄2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon salt
- 1⁄4 cup finely chopped crystallized ginger
- 2 tablespoons grated lemon rind
- 1 tablespoon fresh lemon juice
- 3 large eggs
- cooking spray
- 1 tablespoon water
- 1 large egg white
- 1 tablespoon sugar
directions
- Preheat oven to 350°.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (flour through salt) in a large bowl, stirring with a whisk. Stir in crystallized ginger. Combine rind, juice, and whole eggs; add to flour mixture, stirring until well blended (dough will be crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times. Divide dough in half. Shape each portion into a 9-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to a 1-inch thickness. Combine water and egg white, and brush over rolls. Sprinkle rolls evenly with 1 tablespoon sugar.
- Bake at 350° for 20 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (3/4-inch) slices. Carefully stand slices upright on baking sheet. Reduce oven temperature to 325°; bake 20 minutes (cookies will be slightly soft in the center but will harden as they cool). Remove from baking sheet; cool completely on a wire rack.
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RECIPE SUBMITTED BY
I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!
