CANDIED GINGER AND POPPYSEED BISCOTTI

CANDIED GINGER AND POPPYSEED BISCOTTI image

Number Of Ingredients 15

1/2 cup (125 mL) butter, softened
1/3 cup (75 mL) granulated sugar
1/3 cup (75 mL) liquid honey
1 tbsp (15 mL) grated lemon zest
1/2 cup (125 mL) thinly sliced crystallized ginger
1 tsp (5 mL) vanilla
2 eggs
2-1/2 cups (625 mL) all-purpose flour
3 tbsp (45 mL) poppy seeds
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) salt
Glaze:
1 cup (250 mL) icing sugar
1 tsp (5 mL) finely grated lemon zest
3 tbsp (45 mL) lemon juice

Steps:

In large bowl, beat together butter, sugar, honey and lemon zest; beat in ginger and vanilla. Beat in eggs, 1 at a time. Whisk together flour, poppy seeds, baking powder and salt; add to butter mixture in 2 additions, stirring just until combined. Divide dough in half. On lightly floured surface, shape each into 12-inch (30 cm) long rectangle. Place, 2 inches (5 cm) apart, on parchment paper-lined baking sheet; press to flatten slightly. Bake in 325ºF (160ºC) oven until light golden and just firm to the touch, about 30 minutes. Let cool on pan on rack for 10 minutes. Transfer logs to cutting board. Using chef's knife, cut diagonally into 1/2-inch (1 cm) thick slices. Stand slices upright, about 1/2 inch (1 cm) apart, on baking sheet. Bake in 300ºF (150ºC) oven until almost dry, about 35 minutes. Transfer to rack; let cool completely. Glaze: Whisk together icing sugar, lemon zest and lemon juice. With cooled biscotti sitting snugly side by side, brush glaze over tops; let stand until set, about 15 minutes.