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Gingerbread Biscotti

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Yields about 24 biscotti.

Biscotti are very forgiving, and you can bake these to your taste: chewy, crunchy, or somewhere in between.

  • 10 oz. (2-1/4 cups) unbleached all-purpose flour
  • 1-1/4 cups packed dark brown sugar
  • 2 tsp. ground ginger
  • 1-1/4 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. table salt
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. baking soda
  • 4 oz. (1 cup) pecans, coarsely chopped
  • 4 oz. (1/2 cup) lightly packed dried apricots, coarsely chopped
  • 1/4 cup molasses
  • 2 large eggs
  • 2 tsp. finely grated orange zest (from about 1 medium navel orange)
Tip:
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

Position a rack in the middle of the oven and heat the oven to 350°F. Line a large cookie sheet with parchment.

In a stand mixer fitted with the paddle attachment, combine the flour, brown sugar, ginger, baking powder, cinnamon, salt, nutmeg, and baking soda on medium-low speed until well blended. On low speed, briefly mix in the pecans and apricots. In a measuring cup, lightly whisk the molasses, eggs, and orange zest. With the mixer on low, slowly pour in the egg mixture. Continue mixing until the dough is well blended and comes together in large, moist clumps, 1 to 2 minutes.

Dump the dough onto an unfloured work surface. Divide into two equal piles (about 1 lb. each). Shape each pile into a log that's 10 inches long and about 1-1/2 inches in diameter, lightly flouring your hands as needed (the dough is a bit sticky).

Position the logs on the lined cookie sheet about 4 inches apart. Bake until the tops are cracked and spring back slightly when gently pressed, 30 to 35 minutes. Transfer the sheet to a rack and let cool until the logs are cool enough to handle, about 10 minutes.

Carefully peel the biscotti logs from the parchment and transfer to a cutting board. Using a serrated knife, saw each log into diagonal slices 3/4 inch wide. Return the slices to the cookie sheet (no need for fresh parchment) and arrange them cut side down. It's all right if they touch because they won't spread.

Bake until the biscotti are dried to your taste, about 10 minutes (for slightly moist and chewy) to 20 minutes (for super-dry and crunchy). Transfer the cookie sheet to a rack and let the biscotti cool completely. The biscotti will still give slightly when pressed, but will harden as they cool. When cool, store in airtight containers.

nutrition information (per serving):
Size : based on 24 servings; Calories (kcal): 150; Fat (g): 4; Fat Calories (kcal): 35; Saturated Fat (g): 0; Protein (g): 2; Monounsaturated Fat (g): 2; Carbohydrates (g): 26; Polyunsaturated Fat (g): 1; Sodium (mg): 95; Cholesterol (mg): 20; Fiber (g): 1;

Photo: Scott Phillips

Yum, yum, yum! Cannot believe how good these were! The apricot addition is genius! Think dates would work too..May try that next time, but as is, they were a hit with everyone - from a 7 year old on up!

These are terrific -- rave reviews from all I've shared them with. The crystallized ginger is a great addition. Easy and fun to make.

Finally found this recipe again! We had lent out that issue of Fine Cooking and we really miss these. I love making a double batch and using them as gifts.

These are a perfect holiday treat. We love them and so do our friends and family!

The dough, like all gingerbread it seems, is super-sticky and a pain to work with, so my logs turned out more like loaves. I had to increase the baking time, and given how gooey the dough was, I found that the convection function on my Kitchen Aid range helped turn out a true biscotti. That said, the flavor was worth it. Everyone loved these so much that I'll likely make them again.

Easy and delicious - a really nice contrast to"classic" almond biscotti; I followed the recipe pretty exactly.

This is my go-to recipe for biscotti! A double batch fit in my KitchenAid mixer, and the four logs fit perfectly on my 3/4 sheet pan. I added some chopped Trader Joe's Uncrystallized Ginger to the apricot/pecan mix for a more gingery bite. Yum!

These biscotti taste like nutty hunks of gingerbread with little apricot surprises. They also have a subtle perfume from the orange peel. The sweet to spice ratio is just right and you can adjust the crispness or chewiness by baking them longer. I found the longer baking time leaves them just a bit chewy. They make a great light dessert and an excellent gift. I just wish I had some around long enough to see if they keep well.

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