Gingerbread Biscotti Recipe

How to make it

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• Position a rack in the middle of the oven and heat the oven to 350°F. Line a large cookie sheet with parchment.
• In a stand mixer fitted with the paddle attachment, combine the flour, brown sugar, ginger, baking powder, cinnamon, salt, nutmeg, and baking soda on medium-low speed until well blended.
• On low speed, briefly mix in the pecans and apricots.
• In a measuring cup, lightly whisk the molasses, eggs, and orange zest.
• With the mixer on low, slowly pour in the egg mixture.
• Continue mixing until the dough is well blended and comes together in large, moist clumps, 1 to 2 minutes.
• Dump the dough onto an unfloured work surface.
• Divide into two equal piles (about 1 lb. each).
• Shape each pile into a log that's 10 inches long and about 1-1/2 inches in diameter; lightly flouring your hands as needed (the dough is a bit sticky).
• Position the logs on the lined cookie sheet about 4 inches apart.
• Bake until the tops are cracked and spring back slightly when gently pressed, 30 to 35 minutes.
• Transfer the sheet to a rack and let cool until the logs are cool enough to handle, about 10 minutes.
• Carefully peel the biscotti logs from the parchment and transfer to a cutting board.
• Using a serrated knife saw each log into diagonal slices 3/4 inch wide.
• Return the slices to the cookie sheet (no need for fresh parchment) and arrange them cut side down. It's all right if they touch because they won't spread.
• Bake until the biscotti are dried to your taste, about 10 minutes (for slightly moist and chewy) to 20 minutes (for super-dry and crunchy).
• Transfer the cookie sheet to a rack and let the biscotti cool completely.
• The biscotti will still give slightly when pressed, but will harden as they cool.
• When cool, store in airtight containers.
• From Fine Cooking Magazine