Lemon Ginger Biscotti
Recipe courtesy of Lina
Note: these biscotti are approximately 2-1/2” to 3” wide. They are the perfect size for an afternoon pick-me-up or after dinner treat. Perfect complement to enjoy with Lina’s Chai Cappuccino!
1 Tablespoon Lina’s Crema di Limoncello
1 cup sugar
3 tablespoons salted butter, room temp
2 eggs
1 Tablespoon lemon zest
¼ teaspoon baking soda
2-1/4 cups flour
1/3 cup candied ginger, finely chopped and firmly packed
NOTE: additional candied ginger for garnish
1 cup sugar
3 tablespoons salted butter, room temp
2 eggs
1 Tablespoon lemon zest
¼ teaspoon baking soda
2-1/4 cups flour
1/3 cup candied ginger, finely chopped and firmly packed
NOTE: additional candied ginger for garnish
Preheat oven to 350 degrees
Beat first 4 ingredients on medium speed until well combined and smooth. Add remaining 3 ingredients and mix until well combined. Add in chopped ginger and mix just until ginger in incorporated throughout the dough.
Transfer to a floured surface and knead for a minute until dough is not sticky, adding flour to board as needed. Divide in two equal parts and roll into a 12” long log. Place logs on ungreased cookie sheet about 3” apart. Bake for 25 mins at 350 degrees. Remove from oven and let cool for 10-15 minutes, move logs to a cutting board and slice on an angle in ½” slices. Return to oven, then reduce oven to 300 degrees, continue baking for additional 15-20 mins depending on how firm you prefer your biscotti. Remove from oven and allow to cool on wire rack.
Chocolate Drizzle:
1 Tablespoon Lina’s Crema di Limoncello
¼ cup white or dark chocolate chips (I use Ghiradelli)
Place ¼ cup chips and 1 Tablespoon Lina’s in a heat proof bowl, and microwave for 15 seconds, whisk until smooth. Use a spoon or fork to drizzle over biscotti, immediately top with additional chopped ginger as desired, let cool until firm.
Transfer to a floured surface and knead for a minute until dough is not sticky, adding flour to board as needed. Divide in two equal parts and roll into a 12” long log. Place logs on ungreased cookie sheet about 3” apart. Bake for 25 mins at 350 degrees. Remove from oven and let cool for 10-15 minutes, move logs to a cutting board and slice on an angle in ½” slices. Return to oven, then reduce oven to 300 degrees, continue baking for additional 15-20 mins depending on how firm you prefer your biscotti. Remove from oven and allow to cool on wire rack.
Chocolate Drizzle:
1 Tablespoon Lina’s Crema di Limoncello
¼ cup white or dark chocolate chips (I use Ghiradelli)
Place ¼ cup chips and 1 Tablespoon Lina’s in a heat proof bowl, and microwave for 15 seconds, whisk until smooth. Use a spoon or fork to drizzle over biscotti, immediately top with additional chopped ginger as desired, let cool until firm.