Ginger adds zing to these biscotti and lemon glaze adds an extra-special touch. They are ideal when you're looking for a treat that isn't over-the-top sweet.
- Portion size 36 servings
- Credits : Canadian Living: Holiday 2012
MethodIn large bowl, beat together butter, sugar, honey and lemon zest; beat in ginger and vanilla. Beat in eggs, 1 at a time. Whisk together flour, poppy seeds, baking powder and salt; add to butter mixture in 2 additions, stirring just until combined.
Divide dough in half. On lightly floured surface, shape each into 12-inch (30 cm) long rectangle. Place, 2 inches (5 cm) apart, on parchment paper–lined baking sheet; press to flatten slightly.
Bake in 325?F (160?C) oven until light golden and just firm to the touch, about 30 minutes. Let cool on pan on rack for 10 minutes.
Transfer logs to cutting board. Using chef's knife, cut diagonally into 1/2-inch (1 cm) thick slices. Stand slices upright, about 1/2 inch (1 cm) apart, on baking sheet. Bake in 300?F (150?C) oven until almost dry, about 35 minutes. Transfer to rack; let cool completely.
Glaze: Whisk together icing sugar, lemon zest and lemon juice. With cooled biscotti sitting snugly side by side, brush glaze over tops; let stand until set, about 15 minutes.
Nutritional facts Per cookie: about
- Fibre trace
- Sodium 57 mg
- Sugars 10 g
- Protein 1 g
- Calories 103.0
- Total fat 3 g
- Potassium 100 mg
- Cholesterol 17 mg
- Saturated fat 2 g
- Total carbohydrate 17 g
- Iron 8.0
- Folate 9.0
- Calcium 3.0
- Vitamin A 3.0
- Vitamin C 3.0