Recipe

Gingerbread Biscotti Recipe

Add Step-by-Step Photos	Trigger / All my dishes 1 year ago With its wonderfully aromatic flavor, ginger is a winning ingredient for wintertime. Made with love these Biscotti’s will warm the hearts of everyone who samples them. Yields about 24 biscotti From Fine Cooking Magazine. Prep:15m Cook:35m Servings:24	Trigger
	ginger

Does this look good? Yeah! / Nope

Fans

wynnebaer

tinadc

magandab

juels

angelinaw

pinkpasta

pollymotzk

lacrenshaw

notyourmom

lunasea

reviews

chihuahua

Ingredients

10 oz. (2-1/4 cups) unbleached all-purpose flour

1-1/4 cups packed dark brown sugar

2 tsp. ground ginger

1-1/4 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. table salt

1/4 tsp. ground nutmeg

1/4 tsp. baking soda

4 oz. (1 cup) pecans, coarsely chopped

4 oz. (1/2 cup) lightly packed dried apricots, coarsely chopped

1/4 cup molasses

2 large eggs

2 tsp. finely grated orange zest (from about 1 medium navel orange)

Directions

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

Recent Gawkers

Not quite what you're looking for? See more Dessert / Cookies

Or see more just like this

Comments

notyourmomma 1 year ago said:
Love the apricot addition and the combination of flavors. Biscotti, yum.

jmatthews00 1 year ago said:
Yum! These sound great. May actually make today. If not definatly next week! Thanks!

magandab 1 year ago said:
Oh, these sound heavenly. Will definitely make these this weekend!

elgab89 1 year ago said:
Delicious biscotti - I could use one next to my coffee this morning...

lacrenshaw 1 year ago 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

lunasea 1 year ago 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! :)

juels 1 year ago said:
Mmmmm... these sound sooo goood! Love the combo of ingredients in these and they look fantastic! Flagged for beauty and high 5!

wynnebaer 1 year ago said:
Just love it...Thanks...:)

pinkpasta 1 year ago 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~

chihuahua 1 year ago 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

magandab 1 year ago 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.

angelinaw 1 year ago said:
Thank you Michael... just in time for me to make some for my holiday baking! High five!

lilliancooks 9 months, 1 week ago said:
These sound so good! I noticed that there isn't any butter or oil in this recipe...is that correct?

juels 9 months, 1 week ago 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!

Add a Comment