Gee, your house smells delicious! That's what everyone will say when you make this gingerbread biscotti. Or that's what I hope they say. This recipe is one of many I've been testing. From Fine Cooking Magazine, this biscotti is darker and crunchier than the Easy Biscotti I mentioned the other day. Plus the Fine Cooking Gingerbread Biscotti has an interesting mix of flavors and textures. In addition to the ginger, it has pecans, apricots and orange. Not that the other was one dimensional. It wasn’t. I just liked this one better because it has more depth to it.
Where to Find Fine Cooking Gingerbread Biscotti
The recipe is on the Fine Cooking site where you will also find other reviews. It is by Abby Johnson Dodge. If the link moves or you click over and the recipe is not there, please let me know. Update: Fine Cooking has closed, so I've paraphrased the recipe below and need to re-test it with the paraphrased version.
Joe at Culinary in the Country also liked it. He managed to incorporate some whole wheat pastry flour, which was a smart addition.
Fine Cooking Gingerbread Biscotti
- 2 ¼ cups all-purpose flour (280-300 grams)
- 1 ¼ cups dark brown sugar (250 grams)
- 2 teaspoons ground ginger
- 1 ¼ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon fresh ground nutmeg
- ¼ teaspoon baking soda
- 4 ounces dried apricots coarsely chopped
- 2 large eggs
- 1-2 teaspoons finely grated fresh orange zest optional
- ¼ cup molasses (80 grams)
- 4 ounces pecans chopped and lightly toasted
- Preheat oven to 350 degrees F.
- In a large mixing bowl, whisk together flour, sugar and all spices until evenly mixed. Make a well in the center and add the molasses, eggs and orange zest.
- Whisk the molasses, eggs and zest together in the well, then mix everything together. Add the nuts and apricots and stir to form a thick dough.
- Divide dough into 2 pieces and form two logs each 10 x 1 ½ inchs. If dough is sticky, sprinkle on a little more flour.
- Place the rolls on a parchment lined baking sheet spacing about 5 inches apart. Bake until the tops are cracked and spring back slightly when lightly touched in the center, about 30 minutes.
- Remove and place the sheet on a wire rack to cool for about 10 minutes.
- Transfer to a cutting board and use a serrated knife to cut into ½ to ¾" slices. Stand the pieces (or lay on their sides) on the baking sheet.
- Bake at 350 for about 15 minutes. For crunchier biscotti, reduce heat to 300 and continue baking for another 10 minutes. Note: I prefer to bake the biscotti at a lower, slower heat for the second bake, so I often skip 350 and just bake at 300 for a longer time.