Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Seal these crunchy cookies in a tin, and give them with your recipient's favorite coffee, tea, or bottle of port. Or pile some biscotti in a jumbo latte cup with the recipe tied to the handle.

Recipe by Cooking Light December 2003

Gallery

Credit: Photography: Karry Hosford

Recipe Summary

Yield:
2 1/2 dozen (serving size: 1 biscotto)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (flour through salt) in a large bowl, stirring with a whisk. Stir in crystallized ginger. Combine rind, juice, and whole eggs; add to flour mixture, stirring until well blended (dough will be crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times. Divide dough in half. Shape each portion into a 9-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to a 1-inch thickness. Combine water and egg white, and brush over rolls. Sprinkle rolls evenly with 1 tablespoon sugar.

  • Bake at 350° for 20 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (3/4-inch) slices. Carefully stand slices upright on baking sheet. Reduce oven temperature to 325°; bake 20 minutes (cookies will be slightly soft in the center but will harden as they cool). Remove from baking sheet; cool completely on a wire rack.

Nutrition Facts

77 calories; calories from fat 7%; fat 0.6g; saturated fat 0.2g; mono fat 0.2g; poly fat 0.1g; protein 1.8g; carbohydrates 16.1g; fiber 0.3g; cholesterol 21mg; iron 0.6mg; sodium 70mg; calcium 6mg.
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