Gingerbread Biscotti with Apricots

Gingerbread Biscotti with Apricots

A double ginger treat – great with a cup of tea

Ingredients

  1. ½ cup (1 stick) Challenge Unsalted Butter
  2. 1 cup sugar
  3. 1 teaspoon ground ginger
  4. ¼ teaspoon allspice
  5. 2 eggs
  6. 2 Tablespoons molasses
  7. ¼ cup finely minced fresh ginger root
  8. 3 cups flour
  9. ½ teaspoon baking soda
  10. ¾ teaspoon salt
  11. ¾ cup chopped almonds
  12. ½ cup chopped dried apricots

Directions

  1. Step 1

    Preheat oven to 325° F.

  2. Step 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. Step 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. Step 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.

Source: Challenge Home Economist

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