Ingredients

How to make it

  • 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

Reviews & Comments 14

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    juels ate it and said...
    Hey Michael, thought I'd let you know that I just tasted your biscotti and they were amazing! I didn't make them, but got them shipped to me by Angelina from Food Trade group. When I asked her for a recipe, she said it was this one! Your biscotti rocks! We all love it here!
    Was this review helpful? Yes Flag
  • lilliancooks 5 years ago
    These sound so good! I noticed that there isn't any butter or oil in this recipe...is that correct?
    Was this review helpful? Yes Flag
    " It was excellent "
    angelinaw ate it and said...
    Thank you Michael... just in time for me to make some for my holiday baking! High five!
    Was this review helpful? Yes Flag
    " It was excellent "
    magandab ate it and said...
    These just came out of the oven and cooled. A little bit of heaven with a cup of coffee. Another permanent fixture in my baking favorites.
    Was this review helpful? Yes Flag
    " It was excellent "
    chihuahua ate it and said...
    Oh my heavens! This is a wonderful recipe! There is only one other kind of biscotti I have ever made and it's an Anise Biscotti. They are fantastic. But...I think yours top mine! I look forward to making these beauties. Wish I could give you at least three fives!

    Chichi
    Was this review helpful? Yes Flag
    " It was excellent "
    pinkpasta ate it and said...
    I love these, Michael!
    Love biscotti, love gingerbread/ginger snaps,
    so this is perfectly delicious!
    Just wish I had one a couple of hours ago with my coffee! *smile*
    My daughters and I will have to make these... and ya know... my Dad will absolutely LOVE these too!
    20 Forks for YOU, my friend! :D
    Thanks for sharing,
    Deb~
    Was this review helpful? Yes Flag
    " It was excellent "
    wynnebaer ate it and said...
    Just love it...Thanks...:)
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    Mmmmm... these sound sooo goood! Love the combo of ingredients in these and they look fantastic! Flagged for beauty and high 5!
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    I love biscotti and gingerbread...so what better than a combination of the two? Great recipe and one I plan to share with my cookie recipients this year. Thanks so much, Michael - high 5! :)
    Was this review helpful? Yes Flag
    " It was excellent "
    lacrenshaw ate it and said...
    You are creating a problem for me here, michael. How can I resist a GINGERBREAD biscotti, especially at Christmas time! You've got my five and my heart with this post. Thanks,
    Lorraine
    Was this review helpful? Yes Flag
    " It was excellent "
    elgab89 ate it and said...
    Delicious biscotti - I could use one next to my coffee this morning...
    Was this review helpful? Yes Flag
    " It was excellent "
    magandab ate it and said...
    Oh, these sound heavenly. Will definitely make these this weekend!
    Was this review helpful? Yes Flag
  • jmatthews00 5 years ago
    yum! These sound great. May actually make today. If not definatly next week! Thanks!
    Was this review helpful? Yes Flag
    " It was excellent "
    notyourmomma ate it and said...
    Love the apricot addition and the combination of flavors. Biscotti, yum.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes