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
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.
How to Make Rosemary Lemon Ginger Biscotti
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 10 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!)
Ingredients for Rosemary Lemon Ginger Biscotti
Costco Kirkland Organic Cane Sugar
Frontier Co-Op Organic Lemon Flavor
Cairnspring Mills Organic All Purpose Flour
Frontier Co-Op Organic Rosemary
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
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.
Ingredients
- Batter
1/2 cup (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
2 teaspoons organic lemon flavor
2 organic large eggs
255 grams (2 cups) organic all purpose flour
2 teaspoons organic dried rosemary
1 1/2 teaspoons baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon organic ginger
- Topping
2 tablespoons organic cane sugar
Directions
- 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 10 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 3/4 cups) organic 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 10 minutes. Cut as instructed and bake again for 15 minutes.
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Make sure to check out my Snickerdoodle Biscotti recipe, which I'm sure you'll love too! And, share it with someone who you think will like it too!
