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.
Recipe
Fine Cooking Gingerbread Biscotti
Ingredients
- 2 1/4 cups all-purpose flour (280-300 grams)
- 1 1/4 cups dark brown sugar (250 grams)
- 2 teaspoons ground ginger
- 1 1/4 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground nutmeg
- 1/4 teaspoon baking soda
- 4 ounces dried apricots coarsely chopped
- 2 large eggs
- 1-2 teaspoons finely grated fresh orange zest optional
- 1/4 cup molasses (80 grams)
- 4 ounces pecans chopped and lightly toasted
Instructions
- 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 1/2 to 3/4″ 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.
Anna
Thanks for letting me know! Fine Cooking has closed down. I’ll post the recipe shortly so you can find it here.
C C Sinclair
Link broken. 3 April 2023
Sue
I made these yesterday to include in a gift box. They turned out great. Very crunchy. I subbed dried cranberries for the apricots because I had some to use up.
DPLK
Anna, these were awesome! I included them in my cookie tins this year, and they are a big hit already. It’s a great way to get the yummy gingerbread flavor in a recipe that’s easier to deal with than rolling and cutting shapes for the regular gingerbread cookies. No chilling time required!
Jen @ My Kitchen Addiction
Yum! I really love all things gingerbread, so these sound great!
Jen
I made these one Christmas and they were very popular. I wondered when you posted the last recipe if you had tried this one.
Shoshana
I also loved the mix of flavors in this cookie. I made them to send as Christmas presents and ended up making a second batch because I didn’t have enough left to send after all the “quality control” tasting.
Lisa
Love the whole wheat pastry flour addition! I’m always looking for ways to sneak that in. Glad it worked in this recipe.
Fallon
Oh yum. Pecans and dried apricots in a gingerbread biscotti sounds like a good combo!