Gingerbread Biscotti

Gingerbread Biscotti
Photo by Scott Phillips

Ingredients

  • ¼ tsp. baking soda
  • 2 tsp. finely grated orange zest (from about 1 medium navel orange)
  • 2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 4 oz. (1 cup) pecans, coarsely chopped
  • 1-¼ tsp. baking powder
  • 1-¼ cups packed dark brown sugar
  • + 6 more ingredients
    • ¼ tsp. ground nutmeg
    • 2 large eggs
    • 10 oz. (2-¼ cups) unbleached all-purpose flour
    • ½ tsp. table salt
    • 4 oz. (½ cup) lightly packed dried apricots, coarsely chopped
    • ¼ cup molasses

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 blende...

View full recipe at Fine Cooking

Comments

Variations on Gingerbread Biscotti

  • Gingerbread Biscotti
    • 3/4 cup sugar
    • 1/2 teaspoon ground allspice
    • 3 cups all-purpose flour
    • 1 cup coarsely chopped toasted blanched almonds (see notes)
    • +7 other ingredients
  • Gingerbread Biscotti
    • 1 teaspoon baking powder
    • 2 large eggs
    • 1/2 cup sliced almonds
    • 2 1/2 cups all-purpose flour
    • 1/2 cup butter, softened
    • 1 teaspoon ground cinnamon
    • +7 other ingredients


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