Lemon Ginger Biscotti
Brighten up your coffee break with the zesty, warming flavors of Lemon Ginger Biscotti! This elegant twice-baked Italian treat combines the tang of freshly grated lemon zest with the subtle spice of finely chopped candied ginger, delivering a delightful balance of citrus and warmth in every crunchy bite. Perfectly crisp and golden, these biscotti are easy to make with simple pantry staples, yet their unique flavor profile makes them feel extra-special. Ideal for dipping into coffee, tea, or even a glass of dessert wine, this recipe is a must-try for fans of homemade baked goods with a sophisticated twist. Enjoy the irresistible aroma and flavor of these lemon ginger biscotti, and elevate your snack game with this beautifully aromatic treat!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.25 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 0.33 cup candied ginger, finely chopped
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Using a pastry cutter or two forks, cut the softened butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the eggs, vanilla extract, and lemon zest.
Gradually add the wet ingredients to the dry ingredients, mixing with a spoon or spatula until a slightly sticky dough starts to form.
Fold in the chopped candied ginger until evenly distributed throughout the dough.
Lightly flour your hands and transfer the dough to the prepared baking sheet. Shape it into a log approximately 12 inches long and 3 inches wide, flattening slightly.
Bake the log in the preheated oven for 25 minutes, or until the top is firm and light golden brown.
Remove the baking sheet from the oven and allow the log to cool for 10 minutes. Reduce the oven temperature to 300°F (150°C).
Using a serrated knife, cut the log diagonally into 3/4-inch slices. Arrange the slices cut side down on the baking sheet.
Bake the biscotti for an additional 10–12 minutes, then flip them over and bake for another 10–12 minutes, or until crisp and golden.
Remove the biscotti from the oven and transfer them to a wire rack to cool completely before serving or storing in an airtight container.
Nutrition Facts
Calories |
2307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 1217 mg | 53% | |
| Total Carbohydrate | 407.5 g | 148% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 211.1 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 195 mg | 15% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 471 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
