Gingerbread Biscotti with Apricots

Name: Gingerbread Biscotti with Apricots
Yield: 4 dozen

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.

Prep

Cook

Servings

4 dozen

Level

Easy

Ingredients

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

Directions

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.