Gingerbread Biscotti with Apricots

I have been holding onto this Gingerbread Biscotti recipe for months now, waiting for the holidays to give it a try. It was definitely worth the wait, although I wish I’d tried it much sooner – they are fantastic!

Most of the biscotti I’ve had in the past have been tasty but not especially noteworthy on their own. They usually come to life upon being dunked in a nice cup of coffee or tea. But these spices within these Gingerbread Biscotti, along with the fresh ginger and dried apricots mixed in, have wonderful flavor all on their own. I confess to having enjoyed several without even dunking.

I enjoyed these with a regular cup of Starbucks coffee, but do you know what I think would be a fantastic pairing? A chai latte. Something with nice, spicy notes to complement the spices in the cookies. Just thinking about it is making me want a chai right now…

Gingerbread Biscotti with Apricots

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  1. Col wrote:

    Mmmmm… I love biscotti!

    You could try these using whole almonds, too. The nuts get all toasty when you bake the sliced biscotti, and I think the flavor is really outstanding. (And the cross-sections of almonds look pretty!)

    Posted 12.16.09 Reply
  2. Jamieanne wrote:

    I’m not a real big fan of biscotti, but I do like chocolate ones. I’ve never heard of gingerbread biscotti, but this is definitely getting bookmarked, they sound delicious! 🙂
    .-= Jamieanne´s last blog ..Cupcake Hero Extended! =-.

    Posted 12.16.09 Reply
  3. Kathleen wrote:

    These sound so wonderful. Perfect for the holidays. Thanks for sharing!!
    .-= Kathleen´s last blog ..Snickerdoodles =-.

    Posted 12.16.09 Reply
  4. Really lovely ingredients in this biscotti, I’m dreaming about eating these 🙂

    What a perfect biscotti!
    .-= ABowlOfMush´s last blog ..Mini Star-Topped Mince Pies =-.

    Posted 12.18.09 Reply
  5. Nate wrote:

    I think this would go good with the Vermont Maple coffee from Harry and David’s!
    .-= Nate´s last blog ..Chinese Almond Cookie Recipe =-.

    Posted 12.20.09 Reply
  6. kellypea wrote:

    I promised I’d make some biscotti this year and then didn’t. This recipe sounds very tempting…
    .-= kellypea´s last blog ..“Creamy” Asparagus Soup =-.

    Posted 12.29.09 Reply
  7. There are so many biscotti recipes worthy of trying. This one has been put on the list.
    .-= The Duo Dishes´s last blog ..The Search Is Over =-.

    Posted 1.6.10 Reply
  8. Anilou wrote:

    Hi Kathy, I love the sound of these biscotti and plan to make them, however, I just wanted to check that the quantity of fresh ginger is indeed, 1/4 cup?

    Posted 7.16.10 Reply
  9. The photos are so beautiful! 😀

    I would love to try them with a large cup of hot chocolate!

    Posted 10.30.10 Reply
  10. Kelly wrote:

    Just made these. Didn’t have almonds so I used pine nuts. I think they will work will with the spiciness of the gingerbread. I also used 1/2 brown sugar and 2-1 all purpose whole wheat flour to white flour. 5 more minutes till they come out of the over, but I already know that the crunchy end pieces left over when I sliced it tasted divine.

    Posted 12.22.12 Reply
    • Sounds fantastic, Kelly – I hope you love them!

      Posted 12.22.12 Reply
  11. Dina wrote:

    I have been using this recipe since it first came out on the inside of the Challenge butter package and mix it up for the holidays with cranberry instead of apricot. I love this too, and agree they don’t have to be dunked.

    Posted 12.19.19 Reply