Gingerbread Biscotti with Apricots

This delicious, twice-baked double ginger treat features minced fresh ginger complimented by bits of apricot and almond. Enjoy with a cup of hot chocolate or tea.




4 dozen




  • ½ cup (1 stick) Challenge Unsalted Butter
  • 1 cup sugar
  • 1 teaspoon ground ginger
  • ¼ teaspoon allspice
  • 2 eggs
  • 2 Tablespoons molasses
  • ¼ cup finely minced fresh ginger root
  • 3 cups flour
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup chopped almonds
  • ½ cup chopped dried apricots


  • 1

    Preheat oven to 325°F.

  • 2

    Cream butter, sugar, ground ginger and allspice until light and fluffy. Beat in eggs, molasses and chopped ginger root. Combine flour, baking soda and salt; blend into butter mixture. Mix in almonds and apricots. (Chill dough for ease of handling.)

  • 3

    Divide dough in half. On a lightly floured surface, shape each portion into two 12-inch long logs. Place logs on a lightly buttered or parchment lined cookie sheet.

  • 4

    Bake 30-35 minutes or until firm. Cool and cut diagonally into 3/8-inch slices. Place slices on a cookie sheet and bake at 250°F for approximately one hour to dry the biscotti.

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