Ingredients
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2 1/4 cups flour (10 ounces)
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1 1/4 cups dark brown sugar
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2 teaspoons ground ginger
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1 1/4 teaspoons baking powder
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1 teaspoon cinnamon
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1/2 teaspoon salt
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1/4 teaspoon nutmeg
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1/4 teaspoon baking soda
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1 cup pecans, coarsely chopped (4 ounces)
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1/2 cup dried apricot, coarsely chopped (4 ounces)
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1/4 cup molasses
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2 large eggs
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2 teaspoons grated orange zest
Instructions
- Preheat oven to 350°F; line sheet pan with parchment (don't use a silpat).
- Combine ingredients through soda in a stand mixer and mix thoroughly on medium-low speed.
- Mix in briefly nuts and fruit.
- Mix molasses eggs and zest in a measuring cup. With mixer on low slowly add egg mixture. Mix for a minute or two, till the dough starts to come together in clumps.
- Divide dough in two,about 1 lb each. Form logs about 10 inches by 1 1/2 inch each.
- Bake on pan about 30 to 35 minutes. Tops will be cracked and will spring back when lightly pressed.
- Let cool on a rack about 10 minutes.
- Peel the logs from parchment and move to a cutting board. Slice diagonally into pieces about 3/4 inch wide.
- Place biscotti back on pan, cut sides down, (ok to reuse parchment) and bake for 10 to 20 minutes, depending on if you want chewy or crunchy.
- Let cool completely, store in airtight container.