Lemon, Ginger & White Chocolate Biscotti
An Original Recipe by Lorraine Elliott
Makes about 22 biscotti (depending on size)
Preparation time: 10 minutes
Waiting time: 10 minutes
Cooking time: 35 minutes plus 20 minutes
- 2/3 cup/150g/5ozs caster or superfine sugar
- 1/2 cup/125ml/4flozs extra virgin olive oil
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 egg
- 3/4 cup/112g/3.9ozs plus 1 tablespoon plain all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/2 cup/75g/2.6ozs macadamia nuts, toasted and chopped*
- 2 tablespoons glace ginger, finely chopped
- 100g/3.5ozs white chocolate
*To toast macadamia nuts, bake in a 180C/350F oven for 10 minutes until roasted.
Step 1 - Preheat oven to 150C/302F. Line a tray with baking parchment. Beat the sugar, olive oil, zest and vanilla extract in a bowl. Add the egg until combined. Beat in the flour, baking powder, salt, macadamia nuts and glace ginger to form a dough.
Step 2 - Wet hands lightly and shape into two logs. Flatten the logs so that they are about 2 inches or 5 cms in diameter. Bake for 35 minutes. Remove from oven and cool for 10 minutes on benchtop. Reduce the oven heat to 135C/275F.
Step 3 - Slice the logs diagonally to make individual biscuits and place cut side up. Bake in the oven again for 10 minutes and then turn over the biscotti and bake on the other side for another 5-10 minutes. They will harden up on cooling.
Step 4 - Melt the chocolate over a double boiler or in a microwave. Take a knife and drizzle it back and forth over the side of the biscotti. Once the chocolate has set, you can also drizzle the top of the biscotti with chocolate. Too much chocolate is never a bad thing ;)