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If this Biscotti doesn't scream Christmas, we're not sure what does! It's Christmas Cookie Week here at Tonia's Kitchen and we start things out with a deliciously seasonal treat that could keep fresh all the way through the New Year. Abby Dodge, who wrote the cookbook The Everyday Baker told Tonia she uses white molasses in this recipe and bakes the cookies twice. The ginger adds a special holiday taste to this affair, and while we did say these Biscotti would keep for awhile, we feel confident they won't last very long if you put them out for party guests! In fact, you might have to make more!
Gingerbread Biscotti with Apricots and Pecans
Makes about 44 cookies
2 1/4 cups (10 1/8 oz./287 g) unbleached all-purpose flour + more for shaping
1 1/4 cups (8 3/4 oz./248 g) firmly packed dark brown sugar
2 tsp. ground ginger 1 1/4 tsp. baking powder 1 tsp. ground cinnamon
1/2 tsp. table salt 1/4 tsp. ground nutmeg
1/4 tsp. baking soda 1 cup (4 oz./113 g) pecans, coarsely chopped
1/2 cup (4 1/2 oz./128 g) packed dried apricots, roughly chopped or snipped
3 Tbs. finely chopped crystallized ginger
1/4 cup (60 ml) light molasses 2 large whole eggs, at room temperature
2 tsp. finely grated orange zest
1. Position a rack in the center of the oven and heat the oven to 325°F (165°C/gas 3). Line a cookie sheet with parchment or nonstick liner.
2. Put the flour, sugar, ginger, baking powder, cinnamon, salt, nutmeg and baking soda in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric handheld mixer fitted with wire beaters). Beat on medium-low speed until well blended. Add the pecans, apricots and crystallized ginger and mix briefly to combine.
3. Measure the molasses in a 1-cup (240 ml) measure (the spout makes pouring easier and cleaner). Add the eggs and zest and stir with a fork until well blended. With the mixer on low speed, slowly pour the egg mixture down the side of the bowl. Continue mixing until a moist dough forms, about 1 minute. Dump the dough onto an unfloured work surface and divide into two equal pieces (about 16 oz./454 g each). Press and shape each pile into a 10 x 2-inch (25 x 5 cm) log, very lightly flouring your hands if needed, and arrange on the cookie sheet about 4 inches (10 cm) apart.
4. Bake until the tops are cracked and the dough inside the cracks looks wet but not gooey, 35 to 37 minutes. Move the sheet to a rack and let the logs cool until they are just cool enough to handle, 5 to 10 minutes. Keep the oven set at 325°F (165°C/gas 3).
5. Using your hands or an offset spatula, loosen the logs from the liner and set one on a cutting board. Using a serrated knife, cut crosswise at an angle into 1/2-inch (12 mm) thick slices. Use a gentle sawing motion to break through the crust and then push down firmly on the knife. Return the biscotti to the baking sheet and arrange them cut side down—it’s fine if they are touching. Repeat with the remaining log. Bake until the biscotti are dried to your taste, 8 to 12 minutes. Move the sheet to a rack and let cool completely before serving.
