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.
- 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
1Preheat oven to 325° F.
2Cream 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.)
3Divide 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.
4Bake 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.