Oh goodness. I’m feeling overwhelmed today, but I did make a second gingerbread biscotti recipe to place in the gingerbread biscotti lineup which will certainly come in handy around 8 months from now when normal people are thinking about gingerbread flavored things. As for me, I liked this better than the previous gingerbread biscotti. It was darker, crunchier (harder, actually – no oil), and had an interesting mix of flavors and textures with the pecans, apricots and orange. Not that the other was one dimensional. It wasn’t. I just liked this one better because it had more depth to it.
This recipe is on the Fine Cooking web site where you will also find other reviews.
Joe at Culinary in the Country also liked it. He managed to incorporate some whole wheat pastry flour, which was a smart addition.