I have a confession: I've never used lemongrass in the kitchen before this recipe. And yes, I am kicking myself. You find lemongrass in all sorts of recipes, especially Asian cuisine. Its subtle lemon flavor pairs perfectly with ginger, garlic, chili pepper, pork, fish and so on. You find it in soups, stews, marinades but rarely desserts. Out of all the recipes I've created for Gourmet Garden, this Lemongrass Biscotti may be one of my all-time favorites. Don't worry, though, I promise we're not making Asian-inspired biscotti.
The flavor of lemongrass is interesting, as it's extremely delicate compared to the tart and tangy flavor of lemons. It's not overpowering, so I knew I had to use it in conjunction with another strong flavor for this biscotti. I wanted the lemongrass to enhance the citrus lemon flavor, so I stuck with a classic Lemon Poppyseed and used the Gourmet Garden Lemongrass paste in the batter as well as the glaze. After one quick taste-test of the batter (always a must), I knew this recipe would be a winner.
Biscotti aren't your average cookies: these crunchy Italian cookies are meant to be dipped into your coffee. The crunchiness from double baking the cookie slightly softens when dipped into a hot beverage, making for a sweet breakfast treat. If you've ever made biscotti, you know it's a practice in patience. After forming this dough into a log and baking for 30 minutes, you have to let it rest for 20, then cut into smaller pieces and re-bake those 15 minutes on each side. What you have at the end, though, is a cookie that is full of sweet, lemony goodness.
Believe me when I tell you that it took extra patience on my part not to eat each individual biscotti after pouring the glaze on top: they were that good. What I really love about this recipe is that the cookies aren't too crunchy to where you feel like your tooth may fall out after one bite. Unfortunately, a not-so-good, super-hard biscotti will do that to to you. These, on the other hand, will just make you a lemongrass believer.
- 6 tbs butter, softened
- 2/3 cup sugar
- 1 tbs lemon zest (or 1 tbs Gourmet Garden Lemongrass Cold Blended Paste)
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 2 tbs lemon juice
- 1 tsp vanilla extract
- 2 eggs
- 2 cups flour
- 1 tbs poppy seeds
- 1 cup confectioners sugar
- 2 tbs fresh lemon juice
- 3/4 tsp Gourmet Garden Lemongrass Cold Blended Paste
- zest of 1 lemon
Preheat your oven to 350 degrees. In a large bowl fitted with a stand mixer, beat together the butter and sugar until well combined. Mix in eggs, vanilla, lemon juice, lemon zest (or lemongrass). Beat on low speed. In a small bowl, combine flour, salt, baking powder and poppy seeds. Add to wet mixture 1 cup at a time. Beat on low - the batter will be sticky.
On a parchment-lined baking sheet or silpat, form the dough into 11-inch log. Bake for 30 minutes or until light golden brown on the bottom. Let rest for 20 minutes. Lower the oven temperature to 325. Using a wide spatula, transfer the log to a cutting board. With a serrated knife, slice the log into 1-inch pieces. Place on a cookie sheet, cut side down and bake for 15 minutes. Remove from the oven, turn over and bake for another 15 minutes.
For the glaze: mix together the ingredients to make a paste. Drizzle on cookies and top with lemon zest.