Gingerbread Biscotti is a delightful twist on the classic Italian treat, infusing the beloved flavors of gingerbread into a crunchy, twice-baked biscuit. These biscotti offer a perfect balance of warmth from the gingerbread spices and the satisfying crunch that biscotti are known for.
What sets these biscotti apart is their aromatic blend of ginger, cinnamon, cloves, and molasses, which infuse the dough with a cozy, seasonal flavor. Once baked, they’re sliced and baked again to achieve the characteristic crispness that pairs perfectly with a cup of coffee or tea.
The beauty of Gingerbread Biscotti lies in their versatility. They can serve as a delightful holiday treat or a charming accompaniment to a warm beverage on a chilly day. Their delicious blend of spices and crunch make them a wonderful addition to any festive spread.
These biscotti aren’t just a cookie; they’re a celebration of the holiday season and the comforting flavors of gingerbread. Whether shared with friends or enjoyed in a moment of personal indulgence, Gingerbread Biscotti bring a touch of festive warmth and cheer to every bite.
- 2 ¼ cups all-purpose flour
- 1 ¼ cups packed dark brown sugar
- 2 teaspoons ground ginger
- 1 ¼ teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- 1 cup coarsely chopped pecans
- 1/2 cup coarsely chopped lightly packed dried apricots
- 1/4 cup molasses
- 2 large eggs
- 2 teaspoons finely grated orange zest
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a large bowl, use an electric mixer to 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 forms large, moist clumps (1 to 2 minutes).
- Transfer the dough onto an unfloured work surface. Divide it into two equal portions (about 1 pound each). Shape each portion into a log, approximately 10 inches long and 1 1/2 inches in diameter, lightly flouring your hands as needed, as the dough might be slightly sticky.
- Place the logs on the lined baking sheet about 4 inches apart. Bake for 30 to 35 minutes until the tops crack and spring back slightly when gently pressed. Let the logs cool on the baking sheet for about 10 minutes.
- Carefully transfer the biscotti logs from the parchment paper to a cutting board. Using a serrated knife, cut each log into diagonal slices about 3/4-inch wide. Place the slices, cut-side down, back onto the baking sheet, ensuring they touch, as they won’t spread during baking.
- Bake for an additional 10 to 20 minutes based on your desired texture (10 minutes for slightly moist and chewy, up to 20 minutes for a crunchier texture). Let the biscotti cool completely on a rack. Store the cooled biscotti in airtight containers.