Tuesday, May 03, 2005

Gingerbread Biscotti

Gingerbread Biscotti (Adapted from Fine Cooking)

1 1/4 cups all-purpose flour
1 cup whole wheat pastry flour
1 1/4 cups packed dark brown sugar
2 teaspoons ground ginger
1 1/4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon baking soda
4 ounces pecans, coarsely chopped and lightly toasted
4 ounces dried apricots, coarsely chopped
1/4 cup molasses
2 large eggs
2 teaspoons finely grated fresh orange zest

Preheat oven to 350

In a large mixing bowl, whisk together flours, brown sugar, ginger, baking powder, cinnamon, salt, nutmeg and baking soda until well combined. Stir in the pecans and apricots.

In a small bowl, whisk together molasses, eggs and orange zest. Turn the mixer on to low and slowly drizzle in egg mixture. Let mix until the dough is blended and begins to clump together.

Scoop out dough and divide into two pieces. Shape each piece of dough into a 10" by 1 1/2" long roll. Sprinkle with flour if it begins to get sticky.

Place the rolls on a parchment lined baking sheet about 4" apart. Bake until the tops are cracked and spring back slightly when lightly touched in the center, about 30 to 35 minutes.

Remove and place the sheet on a wire rack to cool for about 10 minutes.

Gently remove the biscotti from the parchment paper and place on a cutting board. Use a serrated knife to cut them into 1/2 to 3/4" slices. Arrange them back onto the baking sheet.

Bake for roughly 15 minutes - this will leave them crunchy, but not rock hard. Adjust the time if you want them softer or crunchier - the may give when you press on them, but they will firm up as they cool. Remove from the oven and place the biscotti on a wire rack to cool completely.

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