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.
Joe at Culinary in the Country also liked it. He managed to incorporate some whole wheat pastry flour, which was a smart addition.
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.
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!
I made these one Christmas and they were very popular. I wondered when you posted the last recipe if you had tried this one.
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.
Love the whole wheat pastry flour addition! I’m always looking for ways to sneak that in. Glad it worked in this recipe.
Oh yum. Pecans and dried apricots in a gingerbread biscotti sounds like a good combo!