LEMON GINGER BISCOTTI

Makes: around 30

Ingredients:

2 1/2 c. flour

1 c. sugar

pinch salt

2 tsp. baking powder

1/2 tsp ginger

1 stick butter – cut into pieces

3 eggs

Zest of 1 lemon

2 Tbsp fresh lemon juice

2 tsp lemon extract

1/2 c. crystallized ginger – chopped

1 c. coarsely chopped walnuts

Instructions:

Mix together in food processor (it’s faster, easier) or in bowl by hand: flour, sugar, salt, baking powder & powdered ginger.

Add butter pieces and process or mix until “mealy” or crumbly.

Whisk together: eggs, zest, lemon juice, extract.

Add the egg mixture to the flour mixture in the processor or bowl.

After a couple of turns – add crystallized ginger and walnuts and process until dough just pulls together.

Knead dough on floured surface a little until smooth. (Add flour if sticky)

Divide the dough into 2 pieces.

Roll each piece of dough into long logs about 10 x 2.

Place logs on baking sheet covered with sheet of parchment paper or wax paper. Flatten logs a little.

Bake at 350 degrees for 30 minutes. Remove from oven and take the logs carefully off the sheet to cool on a rack or board for 15-20 minutes.(2 large spatulas work well here)

Then cut the logs into diagonal slices about 1/2 “ thick.

I like to use a sharpened chef’s knife to cut these. A serrated knife does not work as well for me.

Return slices to baking sheet which has been covered with parchment paper or wax paper.

Reduce oven temp. to 325 and bake 20 minutes more. This second baking step is important as it will dry the biscotti.

When finished, remove the biscotti from oven and cool completely.

Optional Glaze takes a few extra minutes: if you want to glaze them, mix 1 cup powdered sugar with the Juice of 1 lemon and drizzle your biscotti.

You can pop them in the freezer for 5 minutes in a single layer to harden the glaze quickly. Then store at room temp in a securely covered container.