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These candied ginger, lemon and poppy seed biscotti are an olive oil based recipe. They’re sweet, tangy and studded with crunchy poppy seeds. And for a more tangy flavour I brushed them with a lemon glaze! You’ll find they make a wonderful addition to your biscotti repertoire
Biscotti are absolutely hands down my favourite cookies.
I am always on the look out for new flavour combinations. And I must say that although this recipe is a less traditional Italian biscotti, the lemon paired with the ginger work so well together.
The lemon lends a nice tang while the ginger adds a lovely zing to the biscotti. And who can resist that smack of added citrus appeal from the lemon glaze
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.
Candied Ginger
Candied ginger which is also known as crystallized ginger, depending on how it’s labelled, is made in much the same way as candied orange or lemon peels.
The fresh ginger is peeled, chopped and cooked in a sugar water mixture over low heat. It’s then rolled in granulated sugar and preserved this way.
You can snack on the spicy candied pieces or use in your favourite baked goods.
When purchasing candied ginger, look for the soft and tender baby ginger which has a perfect balance of spiciness and sweetness and is moist and chewy.
I purchased mine labelled “candied ginger chunks” which I chopped into little pieces for this recipe.
Chopping the candied ginger into tiny pieces helps when slicing the biscotti for the second bake. You’ll get much cleaner cuts this way and no breakage.
Although a sharp knife does work wonders.
Lemon Glaze For Biscotti
This lemon glaze is really simple and tops the biscotti with an extra tangy layer.
You’ll need powdered sugar with both the juice and zest from 1 lemon.
It’s mixed together in a small bowl and gently brushed over the cooled biscotti.
Then simply allow it to set for about a half hour.
Easy! Peasy!
These Candied Ginger, Lemon and poppy Seed Biscotti make a perfect sweet and tangy indulgent to serve with a cup of tea or coffee.
Or better yet, serve along side a lemon sorbet for a refreshing summertime treat!
You may also enjoy these other biscotti flavours
- Wild Blueberry Lemon Biscotti
- Amarena Wild Cherry Biscotti
- Chocolate Peanut Butter Biscotti
- Chocolate Anise Biscotti
Candied Ginger, Lemon and Poppy Seed Biscotti
Equipment
- 1 baking sheet lined with parchment paper
Ingredients
- 1/2 cup olive oil
- 3/4 cup granulated sugar
- 2 large eggs
- grated lemon zest (from 1 lemon)
- 2 teaspoons vanilla extract
- 1/2 cup candied or crystallized ginger (finely chopped)
- 2 cups all purpose flour
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- 1/8 teaspoon salt (I used fine sea salt)
Lemon Glaze
- 1 cup powdered sugar
- grated lemon zest (from 1 lemon)
- freshly squeezed lemon juice (from 1 lemon)
Instructions
- Preheat the oven to 325 Degrees F.
- Line a cookie sheet with parchment paper and set this aside.
- In a large bowl whisk together the olive oil, sugar, eggs, lemon zest, vanilla and the finely chopped crystallized ginger.
- In a separate medium sized bowl, whisk together the flour, poppy seeds, baking powder and the salt.
- With a wooden spoon stir the flour mixture into the egg mixture until combined.
- Transfer the dough to a lightly floured work surface and divide into 2 equal portions.
- Dust your hands with flour and roll each half into a 12 inch log and transfer the logs onto the prepared baking sheet while spacing the logs 2 inches apart.
- Press down on the logs to flatten just a little bit.
- Place in the preheated oven and bake for 25 minutes or until light golden brown and the tops are firm to the touch.
- Remove from the oven and allow to cool for 10 minutes.
- Transfer the logs to a cutting board.
- Using a well sharpened knife, slice the logs at a diagonal into about 1 inch slices.
- Return the sliced biscotti to the cookie sheet while placing them upright so they bake evenly on both sides.
- Bake for an additional 10 to 15 minutes, depending on how dry you want them.
- Transfer the biscotti to a cooling rack and allow to cool completely before glazing.
Lemon Glaze
- In a small bowl whisk together the powdered sugar, lemon zest and lemon juice.
- Brush the lemon glaze over the cooled biscotti and let it set for about 30 minutes.
- Enjoy with your favourite hot beverage.
Notes
They look superb 🙂
Thank-you… they are a delicious treat 🙂
Wonderful!
Thank-you Serena:)
definatly look delicious! tempting enough to try this recipe!!!!! tku
Thanks Carmie, they are a wonderful switch-up to the more traditional biscotti 🙂
Thank-you so much Stephy:)
Looks gorgeous, I wish I could try it from the photos!
Thank-you Lily 🙂
thank-you for sharing your wonderful talent Marisa!!! love the photos…
Ah! Thank-you Dulce . I appreciate your wonderful comments.
I love biscotti….this recipe sounds so good!
Thanks for sharing!
You are welcome Frances ?
Biscotti are my absolute favorite- gotta try your version!
Hi Laura, nothing beats a biscotti in my opinion. Thanks for the like and follow.
Nice recipes 🙂
Thanks so much Rosa!
Biscotti is not only for Christmas time! This is a perfect spring or summertime flavour combo! Pinned!
Definitely perfect for summertime and with a scoop of lemon sorbet or granita…simply heavenly! Thanks Elaine!
Perfect presentation. Perfect biscotti. Keeper to make as soon as this super hot weather decides to float away 🙂 Grazie milla !
Thanks so much and your most welcome!
I made these today with some major changes. I used coconut sugar, left out the candied ginger, added powdered ginger and a dash of tumeric, left out the vanilla, and also I eye-balled every measurement. I moved into a new place recently so I was working with what I’ve got. The recipe turned out delicious. They were more of a cookie than a proper biscotti. I liked them most after baking twice but my partner preferred them after the first bake. I’m sure if you follow the recipe they would turn out really well
Sounds wonderful Brianne! I’m a fan of making do with whatever I have in my pantry. Thanks so much for your comment and enjoy your new place!
Hello! Thanks so much for sharing this recipe. I know that this is probably a horrible thing to ask, but could I substitute sunflower oil for the olive oil? I really want to bake these, but I don’t have any olive oil…
Hi Stephanie, although I haven’t tried it with any other oil, I don’t see why not! Enjoy!
This is the best biscotti I’ve ever had. I just love the texture and such a fresh wonderful flavour.
Definitely will be in my favourites folder.
I did not have candied ginger so used 1 tsp of powdered ginger instead.
I also sprinkled some more poppy seeds on the the glaze for decoration. The glaze is a must IMO as it adds the perfect finishing touch.
I’m happy to hear you love these biscotti as much as I do. Lemon and poppy seeds make a great combo. Thanks so much!
Two issues: 1 the dough was too wet to handle or maintain its shape, I had to add about another 1/3c flour, and 2. how do I end up with 36 biscotti when the directions say make two 12″ loafs and you make 1″ cuts? on the positive, they do taste good- I added extra ginger as I wanted that to be a more pronominent flavor
Hi Michele, it helps to have a floured work surface and floured hands.
Pressing down the rolled logs elongates the dough and expands more while baking. I don’t have a firm 1-inch rule for slicing, most were just shy of an inch and that’s why I wrote “about 1 inch.” I’m happy you got to try them and thanks for commenting.
Hello,
Would like to know if I can make these with gluten free flour with all the rest of the ingredients?
Thank you for answering ☺️
(Candied Ginger, Lemon and Poppy Seed Biscotti)
Sorry for not getting back to you sooner, Angela. You can use GF flour.