These are the Gingerbread Biscotti from FC #75. Shown here is a double batch, yielding 53 long biscotti, minus the loaf ends, which were taken as the cook's prize and devoured even before the second baking. These biscotti are both delicious and unusual-- crunchy and slightly chewy, yet retaining their namesake gingerbread quality. Pecans and dried apricots add richness and textural interest.
I made these for holiday gifts. This year's gift bags for teachers and family will include these biscotti and a sampling of homemade caramels, also from the FC recipe (Tangerine-Almond and Fleur de Sel). Lucky family members (i.e. those that babysit for free) will also receive Empress Plum Jam and perhaps some fudge-- I can't wait to try the recipe from the current issue.
