Gingerbread Biscotti with Apricots

by Kathy Strahs on December 16, 2009 · 15 comments

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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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Col December 16, 2009 at 11:53 AM

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!)


Jamieanne December 16, 2009 at 1:59 PM

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! =-.


Kathleen December 16, 2009 at 7:53 PM

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


ABowlOfMush December 18, 2009 at 9:43 PM

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 =-.


Nate December 20, 2009 at 7:49 AM

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


kellypea December 29, 2009 at 12:10 PM

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 =-.


The Duo Dishes January 6, 2010 at 9:11 PM

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 =-.


Anilou July 16, 2010 at 5:29 AM

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?


Kathy July 16, 2010 at 6:24 AM

Indeed it is – I just went back to the original recipe to confirm (it’s on the Challenge website):


Ann July 29, 2010 at 5:43 AM

Thanks Kathy, also for the link.


translationbykako October 30, 2010 at 11:20 PM

The photos are so beautiful! 😀

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


Kelly December 22, 2012 at 4:06 PM

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.


Kathy Strahs December 22, 2012 at 4:47 PM

Sounds fantastic, Kelly – I hope you love them!


Dina December 19, 2019 at 11:50 AM

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.


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