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Lemon-Ginger Biscotti

Photography: Karry Hosford
Yield 2 1/2 dozen (serving size: 1 biscotto)
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.

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

Nutrition Information

  • calories 77
  • caloriesfromfat 7 %
  • fat 0.6 g
  • satfat 0.2 g
  • monofat 0.2 g
  • polyfat 0.1 g
  • protein 1.8 g
  • carbohydrate 16.1 g
  • fiber 0.3 g
  • cholesterol 21 mg
  • iron 0.6 mg
  • sodium 70 mg
  • calcium 6 mg

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.