Candied Ginger Lemon And Poppy Seed Biscotti Recipes

LEMON GINGER POPPY SEED BISCOTTI

Steps:

• Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper. Set aside.
• In a large bowl, beat together butter, sugar, honey and lemon zest until well combined, scraping the sides of the bowl as needed. Add ginger and vanilla extract and mix again. Add eggs one at a time, beating well after each addition.
• In another bowl, add flour, poppy seeds, baking powder and salt. Stir with a whisk to combine.
• Add half the flour mixture to the butter mixture and mix just until combined. Repeat with the other half of the flour mixture. (You may need to use a spatula to stir up and mix any dry batter from the bottom of the bowl.) Divide the batter into 2 equal size balls with your hands.
• Lightly flour your countertop. Form each ball of dough into a 12-inch log, then place lengthwise on the prepared cookie sheet, approximately 3 inches apart. Press down on the log slightly to flatten the top so it is about 3-inches wide.
• Bake for 30 minutes or until lightly golden on top and slightly firm to the touch. Remove cookie sheet from the oven and allow to cool for 10 minutes.
• Lower the oven temperate to 300 degrees F.
• Once cooled for 10 minutes, with a large spatula, carefully transfer the logs to a cookie sheet. Line your cookie sheet with a clean piece of parchment paper.
• Using a serrated knife, slice the logs into ½-inch slices. (You can cut the biscotti straight across the log for mini biscotti, or diagonally for longer biscotti.)
• Place each slice upright and slightly apart onto the parchment lined baking sheet. Bake for 25 minutes until slightly dry. Move to a cooling rack to cool completely.
• Once cooled, make the glaze. In a small bowl, whisk together confectioner's sugar, lemon zest and lemon juice. Drizzle the glaze over the cooled biscotti. Allow the glaze to set up for about 15 minutes before serving or storing in an air tight container for up to 1 week.

CANDIED GINGER, LEMON AND POPPY SEED BISCOTTI

Steps:

• Preheat the oven to 325 Degrees F.
• Line a cookie sheet with parchment paper and set this aside.
• In a large bowl whisk together the olive oil, sugar, eggs, lemon zest, vanilla and the finely chopped crystallized ginger.
• In a separate medium sized bowl, whisk together the flour, poppy seeds, baking powder and the salt.
• With a wooden spoon stir the flour mixture into the egg mixture until combined.
• Transfer the dough to a lightly floured work surface and divide into 2 equal portions.
• Dust your hands with flour and roll each half into a 12 inch log and transfer the logs onto the prepared baking sheet while spacing the logs 2 inches apart.
• Press down on the logs to flatten just a little bit.
• Place in the preheated oven and bake for 25 minutes or until light golden brown and the tops are firm to the touch.
• Remove from the oven and allow to cool for 10 minutes.
• Transfer the logs to a cutting board.
• Using a well sharpened knife, slice the logs at a diagonal into about 1 inch slices.
• Return the sliced biscotti to the cookie sheet while placing them upright so they bake evenly on both sides.
• Bake for an additional 10 to 15 minutes, depending on how dry you want them.
• Transfer the biscotti to a cooling rack and allow to cool completely before glazing.

LEMON POPPY SEED CAKE WITH CANDIED LEMONS

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and flour a tube pan and set aside.
• Using an electric mixer, beat the butter and the granulated sugar together until creamy. Add the eggs, one at a time, beating until just blended after each addition. Sift together the flour and the baking soda. Add the flour mixture to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture. Add the vanilla, lemon zest, poppy seeds, and thyme leaves (if desired) and beat until fully combined.
• Pour the batter into the tube pan and bake for 60 to 75 minutes, or until a toothpick inserted near the center comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes, then turn out onto a rack to cool completely, about 20 minutes.
• For the glaze: While the cake is still warm, in a small bowl, mix together the lemon juice and confectioners' sugar. Pierce the top of the cake with a fork to create holes, then pour the mixture over the cake on the rack, allowing the glaze to soak in. Garnish with thyme leaves if desired and Candied Lemons. This cake is great served warm and will keep refrigerated for up to 2 weeks.
• Bring a medium saucepot with water to a boil and remove from the heat. Place the lemon slices in the hot water and let sit 1 to 2 minutes until the slices soften. Drain the slices from the water and place into an ice bath; leave in the ice water until the sugar syrup is ready.
• Put 1 3/4 cups of the granulated sugar and 1 3/4 cups water in a saute pan and bring to a boil. Reduce the heat to medium low. Place the slices directly into the sugar syrup and cook on medium low for 1 hour. Remove the slices to a rack on a baking sheet to dry.
• Toss the slices in the remaining 3/4 cup granulated sugar to coat. Store in an airtight container until using.

LEMON POPPYSEED BISCOTTI

Steps:

• Combine the lemon zest and sugar in a large bowl. Add in the melted butter, lemon juice, vanilla, and poppy seeds, combine. Whisk in the eggs.
• Add in the flour, baking powder and salt and mix until just combined.
• Gather the dough into a ball inside the bowl, cover and refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F and line a baking sheet with a silpat or parchment paper.
• Shape the dough into a 10 inch by 4 inch loaf with rounded ends. Bake for 22 minutes or until golden in color. Remove the loaf from the oven and let it stand for 15 minutes.
• Use a bread knife to cut the loaf into 1 inch slices. Put the slices back on the baking sheet, cut side down. Bake for 7-9 minutes. Turn the slices onto the other side, bake for 7-9 minutes.
• Cool the biscotti on a wire rack. Enjoy and store in an airtight container.

CANDIED GINGER

Steps:

• In a small saucepan, bring sugar and water to a boil over medium heat; continue boiling, stirring occasionally, until sugar dissolves, about 5 minutes.
• Meanwhile, with a paring knife, slice ginger crosswire very thinly (about 1/8 inch thick). You should have about 1 cup.
• Add ginger slices to pan; simmer over medium-low heat until translucent and tender, 20 to 25 minutes. With a slotted spoon, transfer ginger to a wire rack set over a baking sheet lined with parchment or waxed paper; spread pieces so they are not touching. Let drain. Reserve ginger syrup (let cool; refrigerate in an airtight container up to 1 month).
• Pour 1/4 cup sugar into a small bowl; coat ginger slices, 1 or 2 at a time, in sugar. Store in an airtight container at room temperature, up to 1 month.

LEMON GINGER BISCOTTI

Steps:

• preheat oven to 350 combine flour, sugar, baking soda, ginger and salt in a large bowl.
• stir in crystallized ginger.
• mix lemon rind, lemon juice and eggs together and stir into flour mixture.
• the dough will be crumbly.
• turn dough out to a lightly floured surface, knead 7-8 times.
• divide dough in half.
• shape each half into a log.
• spray a cookie sheet with non stick spray, place logs 6" apart.
• combine water and eggwhite and brush over tops.
• sprinkle with sugar.
• bake for 20 minutes.
• remove to a wire rack and cool for 10 minutes.
• slice each log diagonally into 3/4" slices.
• place back on baking sheet, upright.
• lower oven to 325.
• bake 20 minutes, remove to a wire rack, cool.