I love making biscotti and this will be my go-to gingerbread biscotti recipe. Love how simple it is and how delicious it tastes. I made it for my MIL’s birthday dinner. We enjoyed it with a french press. There were definitely some for the next week as well. I halved this recipe and that worked fine. I got the recipe from Fine Cooking dot com.
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 (I omitted these, even though I had bought them for this reason, because I was running out of time)
1/4 cup molasses
2 large eggs
2 tsp. finely grated orange zest (from about 1 medium navel orange)
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 (I omitted these, even though I had bought them for this reason, because I was running out of time)
1/4 cup molasses
2 large eggs
2 tsp. finely grated orange zest (from about 1 medium navel orange)
Combine dry. Add in wet. Layer on a cookie sheet, topped with parchment paper (to bake on), and flatten it out to about a 5×7 or 8×10 (depending on how flat you want them and if you are doing a half batch like me). Bake at 350 for about 30-35 minutes. Then remove from oven, cut into biscotti cookies and then place back in over for 10-20 minutes (depending on if you like crunchy or moist biscotti. I left ours in for about 13 more minutes, because I like them more moist. These had a great ginger flavor! Perfect for the winter!