Candied Ginger, Lemon and Poppy Seed Biscotti, with a citrus tangy scent and studded with crunchy poppy seeds. A perfect sweet and tender indulgent to be enjoyed with a cup of tea or coffee.
Biscotti are absolutely hands down my favorite cookies. I am always on the look out for new flavor combinations and I must say that although this recipe is a less traditional Italian biscotti, the lemon paired with crystallized ginger work so well together. The lemon lends a nice tang while the ginger adds a lovely zing to the biscotti.
These biscotti are not the rock hard variety that will necessitate a visit to the dentist with your tooth sheepishly in hand 🙂 They have a much more soft and tender bite. If you are looking for a cookie that is not over the top sweet, then this recipe is for you.
Although crystallized ginger can be enjoyed on its’ own as a snack, it is simply wonderful in baked goods. When purchasing crystallized ginger, look for the soft and tender baby ginger which has a perfect balance of spiciness and sweetness and is moist and chewy.
- 1/2 cup butter, softened
- 1/3 cup granulated sugar
- 1/3 cup liquid honey
- 1 tbsp finely grated lemon zest
- 1/2 cup finely chopped crystallized ginger
- 1 tsp vanilla
- 2 large eggs
- 2 1/2 cups all purpose flour
- 3 tbsp poppy seeds
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup icing sugar
- 1 tsp finely grated lemon peel
- 3 tbsp lemon juice
Preheat oven to 325 degrees F* (160*C)
Line a cookie sheet with parchment paper and set aside.
Place the butter, sugar, honey and lemon zest in a large bowl and beat together until well combined. Beat in the ginger and vanilla. Next beat in the eggs one at a time.
In a medium bowl whisk together the flour, poppy seeds, baking powder and the salt. Stir the flour mixture into the butter mixture in 2 additions just until combined.
Next divide the dough in half. Lightly flour your counter and roll each half into a 12 inch log. Place the logs 2 inches apart on your prepared cookie sheet. Gently press down on the logs to flatten just a little bit.
Place in the preheated oven until lightly golden for 30 minutes. The top should be just firm to the touch. Place the cookie sheet on a cooling rack and let cool for 10 minutes.
Lower the oven temperature to 300*F (150*C)
Transfer the logs onto a cutting board. Use a well sharpened knife to slice the logs at a diagonal into about 1/2 inch slices. Place the slices upright back onto the baking sheet and return to the oven and bake for an additional 20 minutes. Transfer the biscotti to a cooling rack and let cool completely.
Glaze: In a small bowl whisk together the icing sugar, lemon zest and lemon juice. Brush the icing over the cooled biscotti and let it set for about 30 minutes.
Biscotti will keep for about one week in an air tight container.
Yields: 36 Biscotti
Adapted from Canadian Living Magazine