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LEMON-ICED GINGER BISCOTTI Recipe

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This recipe for LEMON-ICED GINGER BISCOTTI is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups flour
¾ cup brown sugar
1 tablespoon ground ginger
1 teaspoon baking powder
¼ teaspoon sea salt
1 cup whole almonds, lightly toasted and cooled
½ cup minced crystallized ginger
6 tablespoons unsalted butter, cut into cubes
2 large eggs, beaten lightly
1 tablespoon grated fresh ginger

ICING
1 cup confectioner’s sugar
2 tablespoon fresh lemon juice
¼ teaspoon lemon extract
Directions:
Directions:
Combine flour, brown sugar, ground ginger, baking powder, and salt in mixer, mix on low speed. Add almonds and crystalized ginger and mix in. Add butter and combine, then eggs and fresh ginger. Shape dough into a disk, wrap and refrigerate for 1 hour.

Heat oven to 350° and line baking sheet with parchment paper. Divide dough in half and shape into two logs 12-13 inches long by 2 1/2 inches wide. Bake for 20-25 minutes, remove and cool. Lower oven temp to 300°. Transfer to cutting area and slice diagonally. Return to oven and bake 10 minutes on each side.

Whisk confectioner’s sugar, lemon juice and lemon extract in small bowl until smooth, add milk if too thick. Drip icing over biscotti.

 

 

 

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