Lemon-Ginger Biscotti

  • cookinfabulous Posted: 01/01/09
    Worthy of a Special Occasion

    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.

  • 901Carly Posted: 12/24/08
    Worthy of a Special Occasion

    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!

  • lisa1410 Posted: 05/30/11
    Worthy of a Special Occasion

    Easy, tasty made nice gifts. Great with tea!

  • acureese Posted: 02/02/12
    Worthy of a Special Occasion

    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...

  • ArdysRichards Posted: 02/28/13
    Worthy of a Special Occasion

    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!

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