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You are here: Home / Biscotti / Candied Ginger, Lemon and Poppy Seed Biscotti

Candied Ginger, Lemon and Poppy Seed Biscotti

July 17, 2019 by Marisa 23 Comments

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Twice baked Italian biscotti with poppy seeds.

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

Candied Ginger Lemon and Poppy Seed Biscotti

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.

Two biscotti logs

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. 

Sliced lemon ginger biscotti logs on a cutting board.

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.

Freshly glazed biscotti on a cooling rack

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!

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Sliced biscotti with lemon glaze

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!

Biscotti with candied ginger

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
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Candied Ginger, Lemon and Poppy Seed Biscotti

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!
Course Dessert
Cuisine Italian
Keyword Ginger Lemon Poppy Seed Biscotti
Prep Time 20 minutes
Cook Time 35 minutes
Servings 36 biscotti

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

Although at my house biscotti don't last very long, they do keep well in an air tight container for at least a week.
Tried this recipe?Mention @marisasitaliankitchen or tag #marisasitaliankitchen!

 

Filed Under: Biscotti, Dessert Tagged With: Baking, biscotti, crystallized ginger, dessert, Lemon, Poppy Seed

Previous Post: « Soft Blueberry Amaretti Cookies
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Reader Interactions

Comments

  1. blanklapetitepaniere

    June 8, 2015 at 4:58 am

    They look superb 🙂

    Reply
    • blankMarisa

      June 8, 2015 at 11:49 am

      Thank-you… they are a delicious treat 🙂

      Reply
  2. blankSerena @ foodfulife

    June 8, 2015 at 10:40 am

    Wonderful!

    Reply
    • blankMarisa

      June 8, 2015 at 11:48 am

      Thank-you Serena:)

      Reply
  3. blankcarmie

    June 8, 2015 at 11:17 am

    definatly look delicious! tempting enough to try this recipe!!!!! tku

    Reply
    • blankMarisa

      June 8, 2015 at 11:51 am

      Thanks Carmie, they are a wonderful switch-up to the more traditional biscotti 🙂

      Reply
  4. blankMarisa

    June 10, 2015 at 2:01 am

    Thank-you so much Stephy:)

    Reply
  5. blankLily Lau

    June 12, 2015 at 5:31 pm

    Looks gorgeous, I wish I could try it from the photos!

    Reply
    • blankMarisa

      June 12, 2015 at 10:15 pm

      Thank-you Lily 🙂

      Reply
  6. blankdulce

    June 30, 2015 at 11:05 pm

    thank-you for sharing your wonderful talent Marisa!!! love the photos…

    Reply
    • blankMarisa

      June 30, 2015 at 11:07 pm

      Ah! Thank-you Dulce . I appreciate your wonderful comments.

      Reply
  7. blankfrances42015

    July 2, 2015 at 6:57 am

    I love biscotti….this recipe sounds so good!
    Thanks for sharing!

    Reply
    • blankMarisa

      July 2, 2015 at 11:17 am

      You are welcome Frances ?

      Reply
  8. blankLaura McLively

    July 15, 2015 at 5:21 am

    Biscotti are my absolute favorite- gotta try your version!

    Reply
    • blankMarisa

      July 15, 2015 at 10:34 pm

      Hi Laura, nothing beats a biscotti in my opinion. Thanks for the like and follow.

      Reply
  9. blankYelling Rosa

    July 28, 2019 at 3:12 pm

    Nice recipes 🙂

    Reply
    • blankMarisa

      August 1, 2019 at 3:51 pm

      Thanks so much Rosa!

      Reply
  10. blankElaine

    August 8, 2019 at 5:53 pm

    Biscotti is not only for Christmas time! This is a perfect spring or summertime flavour combo! Pinned!

    Reply
    • blankMarisa

      August 8, 2019 at 10:39 pm

      Definitely perfect for summertime and with a scoop of lemon sorbet or granita…simply heavenly! Thanks Elaine!

      Reply
  11. blank2pots2cook

    August 9, 2019 at 5:18 am

    Perfect presentation. Perfect biscotti. Keeper to make as soon as this super hot weather decides to float away 🙂 Grazie milla !

    Reply
    • blankMarisa

      August 11, 2019 at 3:32 pm

      Thanks so much and your most welcome!

      Reply
  12. blankBrianne

    April 8, 2020 at 3:24 am

    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

    Reply
    • blankMarisa

      April 8, 2020 at 7:16 am

      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!

      Reply

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