Yield: Yields about 24 biscotti.
Biscotti are very forgiving, and you can bake these to your taste: chewy, crunchy, or somewhere in between.
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.
These are the best gingerbread cookie I have baked and tasted for years and will now become a recipe I use often. Batter was easy to work with and it was a baking pleasure to make them.
I’ve been making these every year for the past five years. My work colleagues come to expect them at Christmas!!! I like to bake them slightly under so that they are a little chewy. Excellent recipe
Yes, I've make these Biscotti many time. Love the recipe. I dont use the dried apricots or any dried fruit. I only double the spice.
Has anyone tried making these without any dried apricots, using candied ginger instead?
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