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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!
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]
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!
The flavor on these it good. However, I had to add about 1/2 cup additional flour to keep them from "melting" into a flat cookie the first baking. I put the loafs in the oven and within a minute they were starting to spread. So I dumped them back in a bowl and added some more flour.
This recipe has big gingerbread taste without a lot of fat or fuss. I used 15 minutes for the second baking and they came out crunchy but not tooth-shattering, with a satisfying chew.