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Fine Cooking Gingerbread Biscotti

Adapted from Fine Cooking Magazine.
Course Dessert
Cuisine American
Keyword Fine Cooking, Gingerbread Biscotti
Prep Time 30 minutes
Servings 1
Author Anna
Cost 5

Ingredients

  • 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

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 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.