For extra-wide biscotti, shape the dough into a single 14-inch-long roll and flatten to 1 inch.
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If you feel like something a little sweet, try one of these biscotti. These have enough flavor to be appealing but not overpowering. The addition of both ground ginger and crystallized ginger makes for a double dose of its stomach-soothing properties.
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28 BISCOTTI |
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2 cups all-purpose flour
½ cup finely chopped crystallized ginger
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon baking soda
¼ teaspoon salt
2 eggs
⅔ cup granulated sugar
Zest of 1 lemon
1 tablespoon fresh lemon juice
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or foil.
In a bowl, combine the flour, crystallized ginger, baking powder, ground ginger, baking soda, and salt. Set aside.
In a bowl, using an electric mixer, beat the eggs, sugar, and lemon zest and juice for 1 minute, or until smooth and golden.
On low speed, gradually add the dry ingredients, scraping down the beater(s) and sides to blend. The dough will be dry and crumbly at first but then will begin to take form. Scrape the dough onto a work surface that has been lightly coated with flour. Lightly coat your hands with flour and knead briefly until dough is soft and not sticky (about eight to ten times).
Divide the dough into two pieces. Shape each piece into a cylinder about 10 inches long, 2 inches wide, and 1 inch high. Carefully transfer the logs to a baking sheet, placing them 4 inches apart. Bake for 35 to 40 minutes, or until well risen, golden, and firm to the touch. Remove from the oven and reduce the temperature to 325 degrees.
Cool the dough on the baking sheet for about 10 minutes, or until warm but not too hot to touch. Peel off the paper or foil and transfer the logs to a cutting board. Using a serrated or sharp knife, cut diagonal ½-inch-thick slices. Use a firm and fast cutting motion to prevent crumbling.
Lay the cut biscotti flat on the baking sheets. You will need two sheets to fit all of the biscotti. Return the baking sheets to the oven and bake until golden brown, firm, and dry, 20 to 25 minutes. The cookies might be slightly soft in the center but will harden as they cool. Let stand 2 minutes. Remove them from the baking sheet to a cooling rack.
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PER SERVING |
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Calories |
70 |
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Fat |
0 g |
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Saturated fat |
0 g |
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Cholesterol |
15 mg |
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Sodium |
60 mg |
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Carbohydrate |
15 g |
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Dietary fiber |
0 g |
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Sugars |
7 g |
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Protein |
1 g |
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Calcium |
20 mg |
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Potassium |
20 mg |
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For extra-wide biscotti, shape the dough into a single 14-inch-long roll and flatten to 1 inch. |