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

Equipment

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.