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.
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
1 tablespoon water
1 large egg white
1 tablespoon sugar
How to Make It
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.
I wasn't expecting to like this combination as much as I did. I made several kinds of biscotti over a couple of days to prepare for a cookie exchange and added this one for something "different" I thought. They were delicious. I wasn't overly crazy about the way it looked but the taste was very good!
I followed the recipe exactly- the dough was very hard to work with and the flavor didn't come through as well as I'd hoped...I'll try doubling the amount of crystallized ginger, maybe that makes the difference...
I followed another reviewers' advice and doubled the ginger and lemon and I thought these were delicious. oddly enough, I think they are better than the coconut biscotti that are getting 5 stars on this site. Very easy to make. I skipped the egg wash because I hate to waste an egg like that - they look pretty even without the wash.
I was a little weary when I saw the texture of this biscotti but was expecting it based on the instructions. I am so thrilled with how this turned out and I think I'll be using the base recipe for all my biscotti baking in future! I may reduce the sugar a little, and also in this case I didn't have lemon rind so I used lemon extract and it turned out nicely. I've baked many biscottis and this is the best!
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