Gingerbread Biscotti

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 24
• 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

Recipe

• 1 preheat oven to 350°f; line sheet pan with parchment (don't use a silpat).
• 2 combine ingredients through soda in a stand mixer and mix thoroughly on medium-low speed.
• 3 mix in briefly nuts and fruit.
• 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 divide dough in two,about 1 lb each. form logs about 10 inches by 1 1/2 inch each.
• 6 bake on pan about 30 to 35 minutes. tops will be cracked and will spring back when lightly pressed.
• 7 let cool on a rack about 10 minutes.
• 8 peel the logs from parchment and move to a cutting board. slice diagonally into pieces about 3/4 inch wide.
• 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 let cool completely, store in airtight container.