Candied Ginger Lemon And Poppy Seed Biscotti Food

LEMON GINGER POPPY SEED BISCOTTI

Steps:

• Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper. Set aside.
• In a large bowl, beat together butter, sugar, honey and lemon zest until well combined, scraping the sides of the bowl as needed. Add ginger and vanilla extract and mix again. Add eggs one at a time, beating well after each addition.
• In another bowl, add flour, poppy seeds, baking powder and salt. Stir with a whisk to combine.
• Add half the flour mixture to the butter mixture and mix just until combined. Repeat with the other half of the flour mixture. (You may need to use a spatula to stir up and mix any dry batter from the bottom of the bowl.) Divide the batter into 2 equal size balls with your hands.
• Lightly flour your countertop. Form each ball of dough into a 12-inch log, then place lengthwise on the prepared cookie sheet, approximately 3 inches apart. Press down on the log slightly to flatten the top so it is about 3-inches wide.
• Bake for 30 minutes or until lightly golden on top and slightly firm to the touch. Remove cookie sheet from the oven and allow to cool for 10 minutes.
• Lower the oven temperate to 300 degrees F.
• Once cooled for 10 minutes, with a large spatula, carefully transfer the logs to a cookie sheet. Line your cookie sheet with a clean piece of parchment paper.
• Using a serrated knife, slice the logs into ½-inch slices. (You can cut the biscotti straight across the log for mini biscotti, or diagonally for longer biscotti.)
• Place each slice upright and slightly apart onto the parchment lined baking sheet. Bake for 25 minutes until slightly dry. Move to a cooling rack to cool completely.
• Once cooled, make the glaze. In a small bowl, whisk together confectioner's sugar, lemon zest and lemon juice. Drizzle the glaze over the cooled biscotti. Allow the glaze to set up for about 15 minutes before serving or storing in an air tight container for up to 1 week.

CANDIED GINGER, LEMON AND POPPY SEED BISCOTTI

Steps:

• 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 GINGER BISCOTTI

Steps:

• preheat oven to 350 combine flour, sugar, baking soda, ginger and salt in a large bowl.
• stir in crystallized ginger.
• mix lemon rind, lemon juice and eggs together and stir into flour mixture.
• the dough will be crumbly.
• turn dough out to a lightly floured surface, knead 7-8 times.
• divide dough in half.
• shape each half into a log.
• spray a cookie sheet with non stick spray, place logs 6" apart.
• combine water and eggwhite and brush over tops.
• sprinkle with sugar.
• bake for 20 minutes.
• remove to a wire rack and cool for 10 minutes.
• slice each log diagonally into 3/4" slices.
• place back on baking sheet, upright.
• lower oven to 325.
• bake 20 minutes, remove to a wire rack, cool.

BASIC BISCOTTI

Steps:

• Preheat oven to 350. Beat eggs and add sugar to blend. Add salt. Sift flour and baking powder and add all at once to eggs. Stir just to blend. Add flavoring or garnish. Spoon mixture lengthwise onto cookie sheet lined with parchment paper or greased. Spoon into a "log", shape as wide as you choose, the width of the "log" will determine the length of the cut biscotti. Make as many "logs" as you have mix. Allow logs to sit for about 10 minutes at room temperature before baking. Bake at 350 for approximately 20 minutes or until center of log springs back when touched. Remove from oven and let cool thoroughly. Cut logs into strips crosswise. Standard is about 1/2 inch. Place each biscotti cut side down onto cookie sheet lined with parchment or lightly greased. Bake again for approximately 15 minutes or until lightly browned on edges. Cool thoroughly, then store in airtight container;
• For Hazelnut: 2 cups roughly chopped, sliced, or whole hazelnuts .
• For Lemon/Poppy: grated rind of three lemons, 1 teaspoon poppy seeds .
• For Ginger: 1 1/2 cups chopped crystallized (candied) ginger.

LEMON POPPY SEED BISCOTTI

Steps:

• In a large mixing bowl, beat butter and sugar with an electric mixer on medium to high speed about 4 to 5 minutes, or until light and fluffy.
• Add lemon zest, poppy seeds, lemon extract, baking powder, and baking soda and mix until combined.
• Add the eggs and mix.
• Beat in as much of the flour as you can with the electric mixer.
• Using a wooden spoon, stir in any remaining flour.
• Divide dough in half.
• Shape into two 7 x 3 inch rolls.
• Place rolls on an ungreased cookie sheet (use a baking stone!), flattening each slightly.
• Bake in a 375°F oven about 20 minutes or until a wooden toothpick inserted in the center comes out clean.
• Cool on cookie sheet on a wire rack for 30 minutes.
• Cut each roll crosswise into 1/2 inch thick slices using a serrated knife.
• Arrange the slices flat on the cooled cookie sheet.
• Bake in a 325°F oven for 8 minutes; turn slices and bake about 5 minutes more or until surfaces are crisp and light brown.
• Remove biscotti from cookie sheet (baking stone); cool on a wire rack.

CANDIED GINGER AND POPPYSEED BISCOTTI

Steps:

• In 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 325ºF (160ºC) 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 300ºF (150ºC) 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.

CANDIED GINGER

Steps:

• In a small saucepan, bring sugar and water to a boil over medium heat; continue boiling, stirring occasionally, until sugar dissolves, about 5 minutes.
• Meanwhile, with a paring knife, slice ginger crosswire very thinly (about 1/8 inch thick). You should have about 1 cup.
• Add ginger slices to pan; simmer over medium-low heat until translucent and tender, 20 to 25 minutes. With a slotted spoon, transfer ginger to a wire rack set over a baking sheet lined with parchment or waxed paper; spread pieces so they are not touching. Let drain. Reserve ginger syrup (let cool; refrigerate in an airtight container up to 1 month).
• Pour 1/4 cup sugar into a small bowl; coat ginger slices, 1 or 2 at a time, in sugar. Store in an airtight container at room temperature, up to 1 month.

LEMON POPPYSEED BISCOTTI

Steps:

• Combine the lemon zest and sugar in a large bowl. Add in the melted butter, lemon juice, vanilla, and poppy seeds, combine. Whisk in the eggs.
• Add in the flour, baking powder and salt and mix until just combined.
• Gather the dough into a ball inside the bowl, cover and refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F and line a baking sheet with a silpat or parchment paper.
• Shape the dough into a 10 inch by 4 inch loaf with rounded ends. Bake for 22 minutes or until golden in color. Remove the loaf from the oven and let it stand for 15 minutes.
• Use a bread knife to cut the loaf into 1 inch slices. Put the slices back on the baking sheet, cut side down. Bake for 7-9 minutes. Turn the slices onto the other side, bake for 7-9 minutes.
• Cool the biscotti on a wire rack. Enjoy and store in an airtight container.