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    You are in: Home / Recipes / Gingerbread Biscotti Recipe
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    Gingerbread Biscotti

    Gingerbread Biscotti. Photo by Lille

    1/1 Photo of Gingerbread Biscotti

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    Saguaro's Note:

    Another great recipe from Fine Cooking magazine, by Abigail Johnson Dodge.

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F; line sheet pan with parchment (don't use a silpat).
    2. 2
      Combine ingredients through soda in a stand mixer and mix thoroughly on medium-low speed.
    3. 3
      Mix in briefly nuts and fruit.
    4. 4
      Mix molasses eggs and zest in a measuring cup. With mixer on low slowly add egg mixture. Mix for a minute or two, till the dough starts to come together in clumps.
    5. 5
      Divide dough in two,about 1 lb each. Form logs about 10 inches by 1 1/2 inch each.
    6. 6
      Bake on pan about 30 to 35 minutes. Tops will be cracked and will spring back when lightly pressed.
    7. 7
      Let cool on a rack about 10 minutes.
    8. 8
      Peel the logs from parchment and move to a cutting board. Slice diagonally into pieces about 3/4 inch wide.
    9. 9
      Place biscotti back on pan, cut sides down, (ok to reuse parchment) and bake for 10 to 20 minutes, depending on if you want chewy or crunchy.
    10. 10
      Let cool completely, store in airtight container.

    Ratings & Reviews:

    • on December 20, 2010


      I'm not a coffee or tea drinker so have never had biscotti much (or ever made it before, for that matter) but wanted to try it for co-workers who *are* coffee/tea drinkers. Since one of them *loves* gingerbread (as do I), I thought this was the perfect recipe for my first try. They both said it was great! I tried a piece after the first baking (without dunking in anything) and thought it was tasty. I was short on pecans so used what I had (about 1/2 cup) and used a *heaping* 1/2 cup of apricots. The logs really spread A LOT and got very flat, as mentioned by another reviewer, so I would probably add more than 10 oz of flour next time. I baked for 20 minutes and they got very crunchy (which was what I was after, so that worked!) I will be trying this again with more flour to see if I can get a better shape out of them. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 29, 2008


      When gingerbread & biscotti are linked as in this recipe, I'm definitely interested, & I wasn't disappointed, either! THERE ARE REALLY GREAT! I did use very rounded measures of orange zest here & also toasted the nuts! I'm not a dunker or a coffee drinker, & although these would be great with some hot chocolate, I really enjoy them as a slightly crisp-on-the-outside, chewy-in-the-inside cookie! Definitely a keeper! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 14, 2007


      I followed this recipe exactly as written last year and it was good. This year I substituted barley flour for the regular flour and cranberries for the apricots and it was great!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Gingerbread Biscotti

    Serving Size: 1 (39 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 141.2
    Calories from Fat 34
    Total Fat 3.8 g
    Saturated Fat 0.4 g
    Cholesterol 17.6 mg
    Sodium 92.6 mg
    Total Carbohydrate 25.3 g
    Dietary Fiber 1.0 g
    Sugars 14.6 g
    Protein 2.2 g

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