Ginger-Maple Biscotti
- Level: Easy
- Yield: about 20 ginger-maple biscotti
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 197
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 38
- Dietary Fiber
- 1
- Sugar
- 27
- Protein
- 2
- Cholesterol
- 28
- Sodium
- 77
- Total: 2 hr (plus cooling)
- Active: 45 min
Ingredients
For the Biscotti:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
6 tablespoons unsalted butter, at room temperature
3/4 cup granulated pure maple sugar
1/4 teaspoon salt
2 large eggs
1 teaspoon pure vanilla extract
1 cup crystallized ginger, finely chopped
For the Glaze:
2 cups confectioners’ sugar
2 tablespoons pure maple syrup
1 teaspoon maple extract
1/2 teaspoon ground ginger
2 to 3 tablespoons whole milk
White sprinkles, for decorating
Directions
- Make the biscotti: Preheat the oven to 350˚ F and line a baking sheet with parchment paper. Whisk the flour, baking powder, ground ginger, cinnamon and nutmeg in a medium bowl. In a large bowl, beat the butter, maple sugar and salt with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the vanilla extract (it’s OK if the mixture looks curdled). Add the flour mixture and beat on low speed until just combined. Stir in the crystallized ginger.
- Scrape the dough into the middle of the baking sheet and gently press and shape with your hands into a 3-by-13-inch log. Bake until lightly browned on the top and sides and firm to the touch, 35 to 40 minutes. Let cool 30 minutes on the baking sheet, then remove the log to a cutting board, reserving the baking sheet and parchment.
- Using a serrated knife, slice the log on the diagonal into 1/2- to 3/4-inch-thick slices. Arrange the slices on the baking sheet, cut-side down. Bake until the tops of the biscotti are dry and lightly browned, about 20 minutes. Transfer to a rack to cool completely.
- Make the glaze: Whisk the confectioners’ sugar, maple syrup, maple extract, ground ginger and 2 tablespoons milk in a medium bowl until smooth. Gradually whisk in up to 1 more tablespoon milk until the glaze is a dippable consistency. Dip each biscotti halfway into the glaze, letting the excess drip off, then return to the rack. Top with sprinkles. Let set, about 10 minutes.