Gingerbread Biscotti #3

I had a long story to go with this biscotti, but I just erased it. The important thing to know is this is biscotti #3 of the great gingerbread biscotti trials which I plan to finish by Christmas.

To jog your memory….

Recipe #1. was gingerbread biscotti from allrecipes. It didn’t have any add-ins and the texture (thanks to some vegetable oil) wasn’t tooth-breakingly hard, but crisp and tight crumbed. It was almost like eating a very thick, ginger flavored melba toast. I liked it quite a bit but missed the nuts.

gingerbread biscotti

Recipe #2 was Gingerbread Biscotti from Fine Cooking Magazine and it did have nuts – pecans to be exact. It also had dried apricot, which was an interesting addition and went quite well with the robust flavors of molasses and spice. This biscotti didn’t have any added oil to buffer all the spices, so it was strong and in my opinion, the most flavorful. During the 3 weeks in my cookie tin, it grew very hard and dunking was almost required.  I liked it that way.

Recipe #3 and the most recent (I made it two days ago) was from Susan at Cookie Scoop. Susan’s recipe includes butter. Of the three, this one was the least hard. In fact, after a couple of days in my biscotti tin it got a little softer. It still tasted very good and because of its texture, it’s a no-dunking required biscotti.


What I’ve learned from this experience is oil or no fat at all is the way to go when it comes to keeping things fresh.  And as far as flavor goes, it’s a toss up.  Biscotti die-hards will like Fine Cooking’s biscotti, but the is better for people who don’t always plan on dunking.  The butter based biscotti would be good for just about anybody, but doesn’t stay fresh as long.

For convenience, I’ve built you one of my handy at a glance ingredients charts so you can get an idea of the proportions of each recipe.  I converted most of the spices that were in tablespoons to teaspoons so the measurements look slightly different than the original.

Gingerbread Biscotti

Allrecipes (oil) Fine Cooking (no fat) Cookie Scoop (butter)
2 1/4 cups flour
1 cup whole wheat flour
3 tsp. powder
3 tsp. ginger
2 tsp. cinnamon
1 1/2 tsp.  cloves
1/4 tsp. nutmeg
1/3 cup oil
1 cup sugar
3 eggs
1/4 cup molasses
2 1/4 cups flour
1-1/4 dark brown sugar
1-1/4 tsp. b. powder      2 tsp. ginger
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. soda
4 oz. pecans
4 oz. dried apricots
1/4 cup molasses
2 large eggs
2 tsp. orange zest
3 cups flour
1 ½ tsp b. powder
3 tsp. ginger
3 tsp. cinnamon
1 tsp nutmeg
1/2 tsp. cloves
1/2 tsp. allspice
1/4 tsp cayenne
1/2 c. butter
3/4 cup sugar
4 oz butter
1/2 cup molasses
3 eggs
1 cup almonds

Here’s the full recipe for the third one.  Thanks, Susan!  I still have a couple more to try.

Gingerbread Biscotti from Cookie Scoop (Butter)

1 cup sliced almonds, toasted
3/4 cup granulated sugar
4 oz butter, room temperature (salted or unsalted?)
1/2 cup molasses
3 eggs
3 cups AP flour
1/2 tbsp. baking powder
3 tsp. ground ginger
1 tbsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. allspice
¼ teaspoon cayenne pepper (my addition)

Line baking sheet with parchment paper. Preheat oven to 350 degrees F.

Roughly chop the toasted almonds and set aside.

Beat sugar, butter and molasses until smooth, then beat in the eggs one at a time.

Mix the flour, baking powder, ginger, cinnamon, nutmeg, clovers, allspice and cayenne together in a bowl. Gradually stir the flour mixture into the molasses mixture, followed by the almonds. Mix until it all comes together.

Turn dough from bowl and shape into two logs about 2 ½ inches across.

Place the logs on a cookie sheet and bake for 18-20 minutes at 350. Let cool until cool enough to handle, then transfer logs to a cutting board and slice about ½ inch thick on the diagonal.

Lay the biscotti on the cookie sheets and bake for another 15-18 minutes at 350 F.

Allow biscotti to cool and crisp on a cooling rack.

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  1. says

    I love it when you do these comparisons. And I love biscotti, but have only loved one kind I’ve made (Dorie’s Lenox Almond Biscotti). I’ve only tried a few others, but so far like that one best. Gingerbread sounds yummy.

  2. Louise says

    I love ginger cookies and like the looks of #2, but it’s unlikely I will make any of them as biscotti doesn’t appeal to me. I think it’s an aversion to having anything possibly pollute my coffee with the dunking. 🙂

  3. joan says

    Trader Joe’s used to carry a fabulous ginger biscotti. They had macadamia nuts in them, and I think they were frosted with white chocolate. They were Wonderful (capital “W” intended). But alas, like so many other things @ Trader Joe’s, they stopped making them (I am still mourning the loss of the peanut butter malted milk balls). Seduced and abandoned! I once bought a whole cookbook, one of Nick Malgieri’s, I think, just because it had a recipe that sounded similar, but it didn’t quite fill the bill. Good luck, Anna. When you finish this project, I’ll give the “best in show” recipe a try, and maybe add a macadamia or two…

  4. says

    Interesting comparisons. I like the looks of the cookie from Food and Wine. I’ll have to give that one a try because the combo of apricot and ginger sounds interesting and unique to me.

  5. Sam Kathryn says

    My mom is a huge fan of biscotti! This recipes seems perfect for the holidays. Especially with a cup of winter themed Starbucks coffee 🙂

  6. janet says

    That is super helpful of you to do the comparison chart! I happen to like my biscotti softer and will try the butter one you recommend…also love ginger type cookies, etc. Many thanks!

  7. Lisa says

    Love these types of comparisons! And your conclusion re: fat and hardness jives with what I’ve experienced. Thanks Anna!

  8. says

    Ooo yum! I love biscotti and love gingerbread so this post is fantastic. I think I’ll try out the allrecipes version!

  9. Shan says

    Huge biscotti fan, but when I’m looking at recipes…pretty much, if it has added fat, I just won’t try it. I like them crunchy and hard. And I LOVE gingerbread. I’m thinking I might try adding some of these flavorings to the basic Italian biscotti recipe in the King Arthur Flour Cookie recipe and see how it comes out.

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