Rosemary Lemon Ginger Biscotti


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.

rosemary lemon ginger biscotti

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 and have made it 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 this is a dessert that would be 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.

rosemary lemon ginger biscotti

Ingredients

Organic Valley Salted Butter

Wholesome Organic Cane Sugar

Frontier Co-Op Organic Lemon Flavor

Organic Valley Large Eggs

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Frontier Co-Op Organic Ginger

Frontier Co-Op Organic Rosemary

Tools Needed

Digital Food Scale

Stand Mixer

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

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rosemary lemon ginger biscotti

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!)

rosemary lemon ginger biscotti

Baker's Tips

  • Parchment paper is not necessary in this recipe, but I really think it helps!
  • 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!

rosemary lemon ginger biscotti

Craving More?

rosemary lemon ginger biscotti

Rosemary Lemon Ginger Biscotti

Mimi Council
Light and crisp, this lemon biscotti is elevated with the addition of rosemary and ginger. This Rosemary Lemon Ginger Biscotti is the perfect tea companion.
Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 15 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Makes 12 biscotti
Calories 221 kcal

Ingredients
 
 

Batter

Topping

Instructions
 

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • 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.
  • 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.
  • 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.
  • Store in a cool dry place for up to 7 days.

Notes

Gluten Free — Replace the all purpose flour with 269 grams (scant 1 ¾ cups) gluten free flour blend.
High Altitude — Bake at 350°F for 30 minutes or until the middle looks set but not completely done, then remove and let rest for 15 minutes. Cut as instructed and bake again for 15 minutes.

Nutrition

Calories: 221kcalCarbohydrates: 33gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 48mgSodium: 309mgPotassium: 36mgFiber: 1gSugar: 17gVitamin A: 275IUVitamin C: 0.01mgCalcium: 10mgIron: 1mg
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