Gingerbread Biscotti

Steps

1. Position a rack in the middle of the oven, and preheat the oven to 350°F. Line a large baking sheet with parchment paper.

2. In a large bowl, use an electric mixer to combine the flour, brown sugar, ginger, baking powder, cinnamon, salt, nutmeg and baking soda on medium-low speed until well blended. On low speed, briefly mix in the pecans and apricots. In a measuring cup, lightly whisk the molasses, eggs and orange zest. With the mixer on low, slowly pour in the egg mixture. Continue mixing until the dough is well blended and comes together in large, moist clumps, 1 to 2 minutes.

3. Dump the dough onto an unfloured work surface. Divide the dough into two equal piles (about 1 pound each). Shape each pile into a log that's 10-inches long and about 1 1/2-inches in diameter, lightly flouring your hands as needed (the dough is a bit sticky).

4. Position the logs on the lined baking sheet about 4 inches apart. Bake until the tops are cracked and spring back slightly when gently pressed, 30 to 35 minutes. Transfer the sheet to a rack and let cool until the logs are cool enough to handle, about 10 minutes.

5. Carefully peel the biscotti logs from the parchment and transfer to a cutting board. Using a serrated knife, saw each log into diagonal slices 3/4-inch wide. Return the slices to the baking sheet (no need for fresh parchment) and arrange them cut-side down. It's all right if they touch because they won't spread.

6. Bake until the biscotti are dried to your taste, about 10 minutes (for slightly moist and chewy) to 20 minutes (for super dry and crunchy). Transfer the cookie sheet to a rack and let the biscotti cool completely. The biscotti will still give slightly when pressed, but will harden as they cool. When cool, store in airtight containers.