Mimi's Organic Eats » Recipes » Cookies » Rosemary Lemon Ginger Biscotti

Rosemary Lemon Ginger Biscotti

Name: Rosemary Lemon Ginger Biscotti
Prep time: 15 min
Cook time: 55 min
Total time: 85 min
Ingredients: 113 grams salted butter ((softened)); 170 grams cane sugar; 2 teaspoons lemon flavor; 2 large eggs; 255 grams all purpose flour; 2 teaspoons dried rosemary; 1 ½ teaspoons baking soda; ½ teaspoon fine sea salt; ¼ teaspoon ground ginger; 2 tablespoons cane sugar

Cookies • Gluten Free • High Altitude | Published June 7, 2022 by Mimi Council

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Light, zesty, a little spicy, and the perfect amount of savory. This recipe for Rosemary Lemon Ginger Biscotti is going to blow your mind, I'm obsessed! Serve with a big glass of milk or a cup of tea.

If you love biscotti as much as I do, check out some of my other favorites like my Chocolate Malt Biscotti, Kamut Flour Biscotti, or my Thin Mint Biscotti.

Why You'll Love This Recipe
Ingredients
Tools Needed
Step by Step Instructions
Baker's Tips
FAQ's
Craving More?

I was on a ginger kick last month when I baking Kimmy’s birthday cake, the Orange Ginger Carrot Cake. And I had planned to bake biscotti as well, so I had the idea for this Rosemary Lemon Ginger Biscotti. I love lemon and rosemary together, as does pretty much everyone. But, adding just a little bit of ginger to this sweet and savory combo really adds something special to the flavor profile. It almost just makes you wonder, what is that amazing flavor?!

This is probably one of my new favorite biscotti! I am a little obsessed with these organic cookies and have made them many times since. So, if you love lemon and rosemary, then I highly recommend giving this biscotti a try! This is a light flavor profile that is just perfect for summer. Add a scoop of vanilla bean ice cream and these organic cookies are an amazing end to any dinner on the patio.

Why You'll Love This Recipe

Light & Zesty: This Rosemary Lemon Ginger biscotti is light and zesty! The light and sweet lemon flavor paired with just a hint of ginger gives this a sweet, savory, and spicy balance that is to die for.

A Little Savory: I love that this is a little bit savory with the dried rosemary. It really makes this an adult biscotti.

Perfectly Lemon: I use lemon flavor in this recipe to get that perfectly sweet lemon flavor. I use this because it is a concentrated flavor that yields a sweeter lemon flavor than if you were to use a fresh lemon that would be more tart.

Ingredients

Butter: I use Organic Valley Salted Butter, as it's my favorite. Just be sure your butter is soft.
Cane Sugar: I use organic cane sugar for a light and sweet flavor.
Lemon Flavor: I use organic lemon flavor, this is highly concentrated and provides a sweet lemon flavor that's a little different from fresh lemons.
Eggs: Be sure to use large eggs. Using eggs that are too
All Purpose Flour: My favorite is Cairnspring Mills.
Ginger: You'll need organic ground ginger.
Baking Powder: I use baking powder in these organic cookies because there is no acid. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
Salt: Use a fine sea salt.
Rosemary: Use organic dried rosemary. Using dried rosemary yields the most bold flavor.

Tools Needed

Scale: Always use a digital food scale for the best results.
Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
Baking Sheets: You'll need one half sheet pans to bake the cookies.
Parchment Paper: I always use nontoxic parchment paper for ease, cleanup, and I think it bakes the best cookies. My favorite is Kana.

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Step by Step Instructions

Step 1

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Step 2

To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, 170 grams of cane sugar, and lemon flavor. Mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly, enough to break the yolks.

In a separate bowl, add the flour, baking powder, rosemary, baking powder, sea salt, and ginger and whisk together. Add to the butter mixture and mix on low until a stiff dough forms.

Step 3

Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 13 x 3 inches. Sprinkle the 2 tablespoons of sugar on top of the log.

Step 4

Bake for 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 15 minutes. Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the baking sheet. (Check the notes for high altitude baking instructions!)

Baker's Tips

Parchment paper is not necessary in this recipe, but I really think it helps! If you're not using it, be sure you have a high quality baking sheet and grease it.
Use soft butter, this is key!
Make sure you let biscotti rest. This is important so you get nice clean cuts. If you cut your biscotti and it seems to be breaking, just let it sit for a few more minutes before cutting the rest.
I use a chef's knife to cut biscotti as I think it works better than a serrated knife for clean cuts.

FAQ's

Can I use unsalted butter?

Yes, just add ¼ teaspoon fine sea salt to the recipe.

Can I use lemon juice in place of lemon flavor?

You can, but it won't have the same flavor as the flavor is much more concentrated than juice. If all you have is a fresh lemon, then add 2 teaspoons of juice as you don't want more liquid than that, but also add in the zest. This will really help with flavor!

How do you store homemade biscotti?

Biscotti is crispy so it needs to be stored in a cool dry place. I just leave mine out on the counter on a platter for a few days. Do not store biscotti under a cake dome or in a tupperware as it can become soft and soggy. If you live in a very humid climate, then the fridge or freezer is your best option for biscotti!