Recipe by Saguaro
Another great recipe from Fine Cooking magazine, by Abigail Johnson Dodge.
Top Review by flower7
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!
- 2 1⁄4 cups flour (10 ounces)
- 1 1⁄4 cups dark brown sugar
- 2 teaspoons ground ginger
- 1 1⁄4 teaspoons baking powder
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon baking soda
- 1 cup pecans, coarsely chopped (4 ounces)
- 1⁄2 cup dried apricot, coarsely chopped (4 ounces)
- 1⁄4 cup molasses
- 2 large eggs
- 2 teaspoons grated orange zest
Directions See How It's Made
- Preheat oven to 350°F; line sheet pan with parchment (don't use a silpat).
- Combine ingredients through soda in a stand mixer and mix thoroughly on medium-low speed.
- Mix in briefly nuts and fruit.
- 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.
- Divide dough in two,about 1 lb each. Form logs about 10 inches by 1 1/2 inch each.
- Bake on pan about 30 to 35 minutes. Tops will be cracked and will spring back when lightly pressed.
- Let cool on a rack about 10 minutes.
- Peel the logs from parchment and move to a cutting board. Slice diagonally into pieces about 3/4 inch wide.
- 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.
- Let cool completely, store in airtight container.