Rosemary Lemon Ginger Biscotti
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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.
Table of Contents
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.
Ingredients
Frontier Co-Op Organic Lemon Flavor
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Frontier Co-Op Organic Rosemary
Tools Needed
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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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!
- 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
Yes, just add ¼ teaspoon fine sea salt to the recipe.
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!
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!
Craving More?
Rosemary Lemon Ginger Biscotti
Ingredients
Batter
- 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
Topping
- 2 tablespoons cane sugar
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
Nutrition
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