Today I’m pleased to present another Christmas treat guest post. This one is from Tanya at Lemons for Lulu, and she will be sharing her scrumptious looking Lemon Ginger Biscotti! Everyone please welcome Tanya!
I’m so excited to be here today! Thank you Jerri for having me. My name is Tanya and I blog over at Lemons for Lulu. I’ve been blogging since March. I started out sharing all sort of recipes, but realized my true passion is dessert! The truth is, I can’t live without my sweets! Here’s one of my latest creations. Lemon Ginger Biscotti.
I love gingerbread! Ginger is one of my favorite flavors, it is the quintessential spice of Christmas! I find it pairs beautifully with lemon. The smell of these biscotti baking in the oven was absolutely amazing! It was warm, cozy and mouth-watering!
Biscotti is an easy cookie to make, but it does take a little time, as it is twice baked. I love giving biscotti as gifts this time of year! I hope you enjoy this lemon ginger biscotti as much as I did! Happy Holidays!
Lemon Ginger Biscotti
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
2 teaspoons ground ginger
2/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 whole, large lemon, zested
2 eggs
3 tablespoons molasses
2 1/2 cups flour
2 teaspoons baking powder
1 tablespoon crystallized ginger, chopped (adjust amount to taste)
1/2 lb white chocolate, melted
Preheat oven to 350. Combine butter, sugar, brown sugar, ginger, cinnamon, nutmeg, and cloves in a large bowl. Beat on medium speed until blended. Add in eggs and molasses, mixing well. Blend in lemon zest. With mixer on low, carefully add in flour and baking powder beating until well blended and dough starts to come together. Mix in crystallized ginger.
Shape dough into a long log, (the length of your baking sheet, or divide into two logs) onto a lightly greased baking sheet. Flatten slightly. Bake for 20-23 minutes or until golden brown and slightly cracked. Remove from oven and let stand on baking sheet for 15 minutes.
Reduce oven to 325. With a serrated knife, slice log into 1/2 inch slices and place on baking sheet, cut side down. Bake for an additional 9 minutes. Turn cookies over and bake another 5 minutes. Cool completely on a wire rack.
Melt chocolate in microwave. Drizzle chocolate over cookies. Let cookies stand so that chocolate can set. Store in an air tight container.
Thanks so much for being here today Tanya! Everyone be sure to visit Tanya’s blog Lemons for Lulu.
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