Citrus Ginger Biscotti

Ginger Lemon Biscotti

Total time:  1 hour

3 cups cheap all-purpose flour (or 2 1/2 cups of King Arthur flour)
1 cup sugar
1/2 cup butter, softened
1/4 cup – 1/2 cup minced ginger root
2 eggs
1 tsp vanilla
1 tsp baking powder
1 tsp lemon zest
1/2 tsp salt

Preheat oven to 350.

Mix flour, baking powder and salt in a small mixing bowl, set aside.

Beat sugar and softened butter until smooth. Add eggs, zest and vanilla, beat until smooth. Add flour mixture to egg mixture and mix just until just blended. Fold in ginger.

Divide dough into two pieces. Form into long flat loaves about 1/2 inch tall and 12-15 inches long. Place the loaves 3-4 inches apart on a prepared or non-stick baking sheet.

Bake for 30 minutes or until golden brown. Let cool for 10-15 minutes (or until you can handle the loaves without burning yourself) on a cooling rack or cutting board.

With a serrated or extremely sharp kitchen knife, cut diagonally into 1/2 inch thick slices. Lay the slices flat on the baking sheet.

Bake for 15-18 minutes, turning over once. Transfer to a wire rack to cool.

Makes about 2 dozen.

I’ve used both lemon zest and orange zest to great, tasty success.