Showing posts sorted by relevance for query Lemon Ginger Biscotti. Sort by date Show all posts
Showing posts sorted by relevance for query Lemon Ginger Biscotti. Sort by date Show all posts
Lemon Ginger Biscotti. If you love Biscotti, these fabulously flavoured Biscotti are destined to take place as one of your favourite versions!! I confess, I have had a long-standing love affair with Biscotti since the 1980's!
True Biscotti, or "Twice Baked" biscuits, in their very primitive and un-fettered state, are also known as Cantucci. Italian Almond biscuits, originating in Prato, Tuscany . . . they are twice baked, oblong shaped, and beautifully dry and crunchy. Meant for dipping in sweet wine or coffee.
There are of course many versions now, in just about every flavour you can imagine . . . each one as crisp and delicious as the next.
My first experience with Biscotti was in a coffee-shop on the ground floor of my ex SIL's luxury apartment on Young Street in downtown Toronto. She had given it to my husband and I to use for the weekend. Oh, but didn't we feel special staying overnight in an apartment that overlooked Lake Ontario and which boasted a swimming pool and personal gym.
Not that we used either thing. I was far too afraid of breaking anything or putting a foot wrong. There were incredibly famous people living in that building and we were country yokels from hicksville!
We did, however, decide to enjoy a coffee in the coffee shop the next morning and I spied these things called biscotti standing in jars next to the cash register. The cost of each was more than our usual Egg McMuffin from our local Golden Arches, but such was the longing on my face to try something new that my ex bought me one to enjoy with my coffee.
Love at first bite. It was a very simple Almond one, very traditional. I have loved them ever since. Of course, back then I had no idea that you could make them easily in the comfort of your own home and enjoy them every time you wanted to. Progress . . .
These beautiful crisp biscotti are flavoured with plenty of lemon beginning with rubbing lemon zest and sugar together to release the natural oils of the lemon zest. (A trick I learnt from Dorie Greenspan.)
More lemon flavour comes from the use of Lemon Extract, as well as vanilla. Vanilla and lemon are perfect partners . . . but . . . . add ginger to the mix, and you have a true marriage made in heaven!
There is plenty of lemon zip from the use of chopped candied ginger in the cookies themselves as well as powdered ginger. Add to that the nutty moreish crunch of toasted walnuts . . . and yes, do toast your nuts before baking.
I always toast my nuts before baking with them. This simple singular step enhances the nuttiness of any nuts in your baked goods. Unbelievable that such a small act would make such a big difference, but trust me on this. Not necessary, but once you have tasted the difference, you will always be toasting your nuts first. Trust me on this.
The original recipe comes from a little book I have entitled "The 50 Best Biscotti Recipes," by Barbara Karoff. Its not an expensive book and is filled with many gems worth baking. If you love Biscotti, you need this book. It's been around since 1995.
The melted semi-sweet chocolate dip and tinly accent of a thin sliver of perserved ginger are my own idea and finished these beautiful biscotti off beautifully.
Yield: 24 cookies
Lemon Ginger Biscotti
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
Crisp and moreish with plenty of lemon and ginger sparkle. Do dip them in chocolate. You won't regret it. Lemon, ginger, chocolate? A trifecta of deliciousness!
Ingredients
For the cookies:
- 95g sugar (1/2 cup)
- 60g butter, softened (1/4 cup)
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 1 tsp finely grated lemon zest
- 1 large free range egg
- 125g chopped candied ginger (1/2 cup)
- 115g chopped toasted walnuts (1 cup)
- 188g plain flour (1 1/2 cups)
- 3/4 tsp baking powder
- 1/2 tsp ground ginger
Optional finish:
- Melted semi-sweet chocolate (See the notes)
- finely slivered pieces of preserved ginger
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Line several baking sheets with baking paper. Set aside.
- Rub the sugar together with the lemon zest until very fragrant.
- Cream together with the butter. Stir in the lemon and vanilla extracts and then the egg. Stir in the crystallized ginger and nuts.
- Sift together the flour, baking powder and ginger. Add to the creamed mixture mixing all well together.
- Divide in half and shape into two logs about 1 inch in diameter and 8 inches long. Place onto one baking sheet. Leave plenty of space between the logs and flatten slightly until each log is 2 inches wide.
- Bake in the preheated oven for 15 to 20 minutes until golden brown and firm.
- Remove to a rack to cool for about 5 minutes. Cut into diagonal slices, 3/4 inch thick.
- Place the slices onto your prepared baking sheets, cut sides down, leaving plenty of space between each biscotti.
- Return to the oven and bake for a further 10 to 15 minutes, until golden brown and crisp. Cool completely on a rack.
- If desired dip one side in chocolate and lay a thin sliver of preserved ginger on top.
Notes
If you are doing the chocolate glaze, melt 1 cup (200g) of semi-sweet chocolate chips in the microwave according to the package directions.
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Aside from the gorgeous moreish crunch of biscotti, another thing which I love about Biscotti is that they are so simple to make and bake. Two logs, bake, slice and bake again until crisp . . . couldn't be simpler or tastier.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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Fresh Lemons are one of my absolute favorite things to cook and bake with. Lemons are used as accents for many, many recipes to add zest and flavor. Those types of recipes exist in abundance. The recipes I am sharing with you today are recipes which really accent the delicious flavors of Lemon!
There is a mix of savory and sweet goodies, something for every palate and every lemon lover. If you are like me, you can never get enough of lemon flavours!
Perhaps you have a bowl of lemons on the countertop staying you in the face begging to be used. Maybe you are lucky enough to have a tree in your garden that you can just pop out the door to and pick a few. Whatever your reason, these recipes I am sharing here today are guaranteed to please! These are my best and brightest!
SAVORY RECIPES
Sticky Lemon & Ginger Chicken Stir Fry
Deliciously spiced chicken bits, and crunchy vegetables in a sticky lemon and ginger sauce.
Quick and easy to make and oh so delicious! Something tasty to make on those nights when you are really pressed for time!
Sticky Lemon Chicken
This is a very simple recipe here today, using only a few ingredients . . . but it has BIG flavour . . . and juiciness. Just look at that succulent juiciness . . . it's a very good thing.
Honey, lemon and oregano . . . it's the Holy Trinity of chicken deliciousness. Trust me.
Quick, easy and some of the most delicious chicken you could ever want to eat! What more could you ask for!
Roast Chicken with Lemon & Garlic
A well roasted chicken is a beautiful thing to behold . . . moist and tender, almost succulent, with a crisp and flavourful skin. I think of all the roasts, it is one of my favourites.
Garlic and lemon work with chicken to form a trinity of delicious flavours. In this instance, the chicken itself is filled with four peeled and bruised garlic cloves, a small onion peeled and quartered, one half lemon and its juice, and a nice sprig of fresh thyme. Simple.
Turkey Meatballs and Lemon Rice
tasty tender turkey meatballs, with a lovely veg and lemon flavoured rice pilaf. Colourful and delicious. All you need is a salad on the side.
I am a huge fan of ground turkey and I love, Love, LOVE this delicious all in one entree!
Ina's Skillet Roasted Lemon Chicken
This tasty recipe was adapted from the Ina Garten cookbook entitled Cooking For Jeffrey. This is somewhat of an unusual recipe. It is so delicious. You begin by spatchcocking a chicken and making a herbed olive oil.
Sliced lemon and onion, along with some garlic are placed in a deep oven proof skillet and the butterflied chicken is placed on top, after brushing it throroughly on the underside with some of the herbed olive oil mixture.
You squeeze the juice of a whole lemon over top of the chicken, cover the dish tightly with foil and then let it rest for a time. The end result is moist, delicious lemony chicken. Scrumptious! I'd expect nothing less from Ina.
Lemon Sauced Salmon Patties
Simple salmon patties. Flaked and mashed tinned salmon, mixed with some breadcrumbs, milk, egg, parsley, grated onion (I use my micro plane grater) and seasoning, mixed together and spooned into well buttered muffin cups.
Served with a rich creamy and delicious lemon sauce. The two together are bliss. A store cupboard family favorite.
Creamy Lemon Rice
Don't let the bad photograph put you off from making this fabulous side dish! It is a dish I made often for a lucious side dish when I worked at the manor.
Its very easy to make and goes perfectly with chicken, fish, pork, veal, etc.
This may not look like much . . . its just rice after all, but don't let the simplicity of it fool you into thinking it isn't very special! This is a fabulous side dish!
Lemon & Green Olive Pasta
Lemon & Green Olive Pasta is a delicious riff on a traditional Italian Pasta Dish called Spaghetti Aglio e Olio. Spaghetti Aglio e Olio is a simple Italian dish of garlic, olive oil, parsley, and Parmigiano-Reggiano cheese tossed with cooked pasta.
This dish differs in that the pan sauce includes buttery Castelvetrano Olives and crispy lemon bread crumbs. A garnish of more bread crumbs and cheese finishes it off. It is also filled with lots of chopped fresh parsley, garlic and torn basil.
In short it is yummo!!
Pasta with Lemon Cream Sauce, Asparagus & Peas
Delicious pasta with a light sauce with vegetables. The vegetables are cooked until just crispy tender and the whole thing is a wonderful symphony of textures and flavours that really please. Adapted from a recipe in Cooking Light magazine.
Quite simply delicious.
Lemon Linguine
This lush recipe uses simple ingredients . . . liguine, fresh lemon, cream, parmesan cheese . . . some seasoning, fresh parsley as a garnish.
From Nigella, so you know that its really good. Simple and tasty!
SWEET RECIPES
Buttermilk Lemon Puddings
One of my favourite lemon desserts has always been Buttermilk Lemon Puddings. These are delicious lemon puddings which upon baking, just like magic, separate into two distinct layers . . . one a lush lemon custard and the other a fabulously tart lemon cake.
This is a dessert I used to make fairly often when entertaining at the Manor down south. I think lemon is a common love of ladies.
These are very simple to make. The recipe serves two people generously, but can easily be multiplied to serve more.
Lemon Kisses
This is THE perfect lemon cookie. These cookies are crisp, buttery and full on lemony! Wowzah wowzah! Pucker up because these cookies are going to slap you with a lovely lemon kiss!
They are so simple to make and bake as well. The recipe is one I adapted from a little BBC Good Food Book, entitled Easy Baking Recipes.
Two crisp buttery cookies, sandwiched together with lemon curd and drizzled with a lemon drizzle icing. Scrumptious!
Lemon Curd Cookies
Lemon Curd Cookies. There lush and buttery shortbread cookies are flavoured through and through with lemon from the inside out. Crispy edged and dimpled with lemon curd centres, they are real lemon winners!
These delicious lemon cookies are the lemon lover's ultimate dream! If you love lemon as much as I do, you are sure to love these!
Double Lemon Drizzle Loaf
This is a a Lemon Drizzle Cake that is quite different to all of the rest that I have seen out there. Its a lovely moist loaf, filled with LOTS of lovely lemon flavors.
Flavors from the pureed cooked lemon in the loaf, to that candied lemon syrup sinking into the cake and lightly coating the surface. Not to mention that lovely lemon icing drizzle. Its fabulously tasty!
Lush Lemon Pound Cake
This is a fabulously delicious old fashioned lemon pound cake. If you are a fan of lemon and of cake, prepare yourself to fall in love!
This easy pound cake recipe uses simple ingredients that most of us always have in our kitchens and packs a triple lemon wallop! With plenty of lemon zest, lemon juice and lemon extract, it scores a hat-trick of lush lemon flavours every single time you bake it!
This is a delicious lemon pound cake which is wonderfully moist and flavourful. The texture in this is pound cake beautiful! It also boasts a lush lemon drizzle finish. What's not to love about this!
Coconut & Lemon Cake
This is a basic layer sponge cake recipe which uses coconut milk and a bit of coconut oil as well . . . for plenty of coconut flavor and moistness.
The lemon in the cake batter comes from the use of the juice of one lemon. There are more coconut and lemon flavors in the frosting/filling. A bit of coconut oil and the zest and juice of one lemon goes into the butter cream. Its also filled with some lemon curd.
A final flourish of flaked coconut garnishes the top for a fabulous finish!
Mary Berry's Lemon Drizzle Cake
Nothing beats a nice thick slice of a Lemon Drizzle Cake with a hot cuppa on a cold drizzly day. And when you are talking about Mary Berry's Lemon Drizzle Cake you know you are talking about the best Lemon Drizzle cake ever!
This is one of those cakes that improves upon standing. If you can leave it overnight without cutting into it so much the better. Its hard to do that though coz its just so darned good. I always want to cut into it right away!
Lemon Friands
About four bites of the most heavenly little cakes in the world . . . just four . . . little . . . buttery . . . bites . . .
These delicate little almond cakes topped with a delicious swirl of lemon curd are absolutely delightful! These would be great for an afternoon tea party, or . . . just because! Simply wonderful!!
Lemon Ginger Biscotti
Lemon Ginger Biscotti. If you love Biscotti, these fabulously flavoured Biscotti are destined to take place as one of your favourite versions!!
These beautiful crisp biscotti are flavoured with plenty of lemon beginning with rubbing lemon zest and sugar together to release the natural oils of the lemon zest.
More lemon flavour comes from the use of Lemon Extract, as well as vanilla. Vanilla and lemon are perfect partners . . . but . . . . add ginger to the mix, and you have a true marriage made in heaven!
Crisp and moreish with plenty of lemon and ginger spark
Lemon Splits
I discovered these Lemon Splits in the grocery shop in the UK several years or so ago. What they are is plain Welsh Cakes, without the spice and raisins, put together with a layer of lemon curd in the middle. My goodness but they are some tasty.
I decided to create my own version of them at home. Incredibly edibly moreish and so simple to make.
These are fabulous enjoyed with a hot cuppa! Very traditional.
Lush & Creamy Lemon Mousse
You are going to fall in love with this beautifully lush and creamy Lemon Mousse Recipe I am sharing. Not only is it very easy and quick to make, using only three ingredients, but it is incredibly delicious!
Whisk together, spoon into glasses and serve with a crisp biscuit on the side and dessert is served!
Easy Lemon Refrigerator Dessert
This is kind of like a whipped cheesecake. I should have had fresh fruit to serve with it, but alas, I forgot to pick it up at the shops, so on this particular day we just had jam on top, which was also very delicious.
No matter what you choose to serve on top, you are sure to love this simple and easy dessert!
Lemon Cream Danish
Three words. Lemon. Cream. Danish.
All butter puff pastry. Cut into squares and spread with a Greek Yoghurt and vanilla mixture. Full fat of course. (and why not?) Drizzled with lemon curd . . . swirled down into the yogurt mixture. Edges folded over. Edges sprinkled with demerara sugar for some crunch and then baked until puffed, golden brown, and flakey . . .
Need I say more?
Lemon Puddle Cake
Picture a deliciously light, baked lemon batter, with a tingly lemon curd at the bottom. Now smother it with pouring cream, or a dollop of creme fraiche . . .
One word. Delicious.
Frozen Lemon Souffle
These were incredibly popular single serving sized desserts when I worked at the Manor. For luncheons or for dinner parties, always well received.
I loved making them because not only were they simple and easy to make, but you could make them well ahead of time, simply taking them out of the freezer about 15 minutes before I was ready to serve them. Garnished with a tiny bit of frozen fruit, they always went down well with the guests.
This is the perfect dinner party dessert. Light and lush.
And there you have it, just enough lemon savories and desserts to get you started on a lemon journey for today. This is by no means the full extent of all the lemon recipes I have shared on here over the past eleven years but it is enough to whet your appetites for lemon I think!
Moving into my new house today. With any luck my next post will be coming from within the walls of my new home! My fingers are crossed!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
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