I tried out a new biscotti recipe that incorporated spelt flour alongside the usual white flour. I would have never attempted this flour combination for biscotti, if I hadn’t come across this other recipe from a supposedly reputable source, due to the hard consistency of regular biscotti. As it was, I should have trusted my instincts in this case because, although, I followed the recipe these biscotti came out jaw bracingly, teeth jarringly hard.
Then comes the deliberation of whither or not I should even bother posting this rock hard failure of a recipe, and if not for the lovely flavor combination I developed in this recipe, I may not have bothered. This recipe is going down as a work in progress. I think this recipe would be a success if made with only regular flour, and one of these day I plan to get around experimenting with that. The lemon, ginger with the anise and almonds create a delightfully bright combination, and pairs perfectly with a steaming cup of Earl Grey Tea. I mean it:
Lemon Ginger Biscotti + Earl Grey Tea = Match made in Biscotti dipping, tea drinking heaven!
If only I could get my teeth into them 😦
- 4 Eggs + 1 Egg
- 3/4 cups Sugar
- 1/2 cup Honey
- 1 tsp Almond Extract
- Zest from 1 Lemon
- 3 cups Flour
- 1 tsp Salt + a pinch
- 1 tsp Anise Seeds
- 1 cup chopped Candied Ginger
- 1/2 cup sliced Almonds
- Preheat the oven to 350 F (~ 177 C).
- Combine the flour, 1 salt, lemon zest, anise seeds, candied ginger, and almonds.
- Set the flour mixture aside, and in another bowl beat together the four eggs.
- Gradually, add the sugar and honey into the eggs while still beating.
- Beat in the almond extract.
- Beat in the flour mixture. This is where things can get a little difficult. The dough will be extremely stiff and sticky making it hard to incorporate everything. Take your time, and ensure that all of the flour has been incorporated into the wet. You can also choose to use an alternative method for this, which involves leaving out the ginger and almonds until the end, but I find this just as hard.
- Spoon half of your dough out onto a sheet of parchment paper. You are going to use the parchment paper to help mold your dough into a log. Spoon you dough out in an even line, and then fold the parchment paper over that line of dough. Use your hands and the parchment paper as a barrier to press the dough into the shape of a 1.5 inch in diameter, squarish log. Once one side is even lift the parchment to turn the dough log over, and continue to even out the next side.
- Use the parchment to move the dough log onto a baking sheet, and uncover the top and sides of the log. The parchment will create a barrier to keep the log from sticking to the baking sheet.
- Repeat this process with the other half of dough.
- Beat the remaining egg with a pinch if salt, and brush the dough logs with it.
- Bake your dough logs for 20 minutes before removing them from the oven and allowing them to cool.
- Once fully cooled, using a large serrated knife to slice your dough logs into miniature biscotti.
- Arrange the biscotti on parchment lined or greased baking sheets.
- Return the biscotti to the oven, to bake, for another 10 minutes.