For Mother’s Day, I made these cookies after deciding I wanted to try some ginger and honey flavor combinations.
I was back and forth between scones and biscotti, and settled on these twice baked delights.
(I know biscotti means “twice baked” from Everyday Italian– thanks Giada!)While searching for candied ginger in the bulk products, I also picked up some pistachio and dried cranberries, a more traditional biscotti flavor combination for a second batch.
Let’s get started on the recipe:
Mix up vanilla and butter, melted. Then stir in the sugar and eggs.
Add a hefty tablespoon of rum, or perhaps amaretto, or brandy.
Next, mix in your dry ingredients; flour, salt, baking powder. Once the dough is formed, add in your flavors. I did half with pistachio and cranberry.
The other half had lemon zest and ginger, a dab of Alaskan Honey, and some pistachios for texture.
Shape the dough into logs, about a foot long and two inches thick. Bake at 350 for 30 minutes.
Then, using a serrated knife, cut into the biscotti’s traditional shape. Place them sideways and toast them again in the oven for another 20 minutes until golden brown!
If you’re feeling fancy, you can mix lemon juice and powder sugar to make a easy glaze to top the cookies with.
And there you have it! Easy cookies, you can make them with the traditional flavors, or mix it up and try the lemon and ginger.
Personally, I loved the bright lemon flavored cookie with the sweet glaze best.
I gave these biscotti’s away for Mother’s Day, a fitting dessert for spring, light and easy with sunny flavors.
Lemon Ginger Biscotti:
- 1 cup sugar
- 1 stick unsalted butter, melted
- 3 tablespoons Rum
- 2 teaspoons pure almond extract
- 1 teaspoon pure vanilla extract
- 1/2 cup pistachio (optional)
- 3 large eggs
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- Zest of 1/2 Lemon
- 1 tablespoon grated Ginger
- 1 tablespoon raw Honey
This Recipe was adapted from Epicurious