LEMON GINGER BISCOTTI For Printer Friendly Version CLICK HERE

Crystallized or candied ginger and candied lemon peel are a lovely combination. Chop both fine and make biscotti small. Delicious dipped in coffee, tea, hot chocolate or in a sweet dessert wine, biscotti are not difficult to make and they keep well.

Store in an airtight container for up to 2 weeks.

2 cups all-purpose flour (500 mL)
2 tsp baking powder (10 mL)
1/2 tsp salt (2 mL)
1/4 cup butter, softened (50 mL)
1/2 cup granulated sugar (125 mL)
2 eggs
1 tsp vanilla (5 mL)
finely grated lemon rind of 1/2 fresh lemon
1/3 cup finely chopped candied ginger (75 mL)
1/4 cup finely chopped candied lemon peel (50 mL)

In bowl, combine flour, baking powder and salt.

In large bowl, beat butter and sugar until light. Beat in eggs and vanilla until smooth.

Add dry ingredients to creamed mixture, blending well. Stir in lemon rind, ginger and candied lemon peel.

Divide dough into 2 equal pieces. Shape each into a log about 10 inches (25 cm) long, about 4 inches (10 cm) apart on Chefs Select Parchment Paper lined baking sheet. Leave slightly rounded.

Bake in preheated 325°F (160°C) oven for 30 minutes or until pale golden and not quite firm to the touch. Remove from oven and let cool on baking sheets for 10 minutes. Transfer to cutting board and slice into 1/2 inch (1 cm) diagonal slices with a sharp serrated knife. Place flat on baking sheet and return to 325°F (160°C) oven for 20 to 25 minutes or until lightly golden, firm and dry. Cool on wire rack.

Makes about 3 dozen.