Lemon-Thyme Biscotti with Lemon-Ginger Glaze
In Italian, biscotti means “biscuit” or “cookie.” More specifically, biscotti are named according to their original method of baking. The root words bis and cotto literally mean “twice” and “baked.” Their long, thin shape and crunchy texture make them an ideal dunking cookie. And the lemon and thyme in this recipe pair perfectly with a cup of tea, any time of day.
Yields: 24 cookies
Method: Creaming method, bar cookie method
Allergy Info: contains wheat, dairy, gluten
Fancy Equipment: parchment paper
Biscotti Ingredients:
2 1/4 cups all-purpose flour
1/4 cup cornmeal
2 teaspoons fresh thyme leaves
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup sugar
3 large eggs
1/4 teaspoon pure vanilla extract
3 tablespoons grated lemon zest (3 to 4 lemons)
Glaze Ingredients:
1 1/2 cups confectioners’ sugar, sifted
5 teaspoons milk
1 teaspoon fresh lemon juice
1 teaspoon freshly grated ginger
Make the Biscotti:
Preheat the oven to 325 degrees Fahrenheit.
Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, cornmeal, thyme, baking powder, and salt.
In a large bowl, beat the sugar and eggs with an electric mixture until pale yellow and ribbon-like, about 3 minutes. Mix in the vanilla extract and lemon zest. Add flour mixture, and beat until just blended. Let the dough rest for 5 minutes.
Divide the dough in half and shape each into a log (about 8” long by 3” wide) and place on the prepared baking sheet.
Bake for 30 minutes or until lightly browned and remove from oven. Allow to cool for 15 – 20 minutes, then using a serrated knife, cut the logs into 3/4-inch-thick diagonal slices. Arrange the biscotti, cut side down, on the same baking sheet. Bake until the cookies are lightly toasted, about 20 – 25 minutes. Let cool completely before adding the glaze.
Make the glaze:
Using a whisk, combine the sugar, milk, lemon juice and ginger in a small bowl, until smooth. Dip the end of each biscotti into the glaze and set on a cooling rack or piece of parchment paper to allow the glaze to set up.
Chef’s Notes:
The dough will be sticky. Moisten hands before shaping into a log to prevent the dough from sticking to your hands.
Glaze only what you will eat that same day, otherwise the glaze will make the biscotti soggy. Store un-glazed biscotti in an airtight container for up to 7 days. Refresh their crispness in a toaster oven or on the stove using a dry sauté pan.
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>brilliant cooking!!!
>I have never tried lemon-ginger glaze. I am always afraid of putting it on some of my creations.