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 it has 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 has more depth to it.
The Fine Cooking Gingerbread Biscotti recipe is on the Fine Cooking site where you will also find other reviews. It is by Abby Johnson Dodge.
Joe at Culinary in the Country also liked it. He managed to incorporate some whole wheat pastry flour, which was a smart addition.