Fine Cooking Gingerbread Biscotti
Adapted from Fine Cooking Magazine.
Servings 1
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.