Lemon-Ginger Biscotti

Lemon-Ginger Biscotti Recipe
Photography: Karry Hosford
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.

Yield:

2 1/2 dozen (serving size: 1 biscotto)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

December 2003
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