Comments on: Candied Ginger, Lemon and Poppy Seed Biscotti

By: Marisa

Marisa — Sun, 27 Oct 2024 23:38:49 +0000

In reply to Angela. Sorry for not getting back to you sooner, Angela. You can use GF flour.

By: Angela

Angela — Wed, 12 Jun 2024 19:31:35 +0000

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)

By: Marisa

Marisa — Mon, 23 Oct 2023 14:24:31 +0000

In reply to Michele.

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.

By: Michele

Michele — Sun, 22 Oct 2023 17:00:27 +0000

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

By: Marisa

Marisa — Tue, 02 May 2023 03:53:00 +0000

In reply to Dragonfly. 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!