Gingerbread Biscotti

GingerbreadCourtesy of Lory Utz

• Preheat the oven to 350 degrees
• Cookie sheets with parchment

• 10 oz. (2 ¼ cups) unbleached all-purpose flour
• 1 ¼ cups packed dark brown sugar
• 3 tsp. ground ginger
• 1 ¼ tsp. baking powder
• 2 tsp. ground cinnamon
• ½ tsp. salt
• ¼ tsp. ground nutmeg
• ¼ tsp. baking soda

• 4 oz. (1 cup) pecans, coarsely chopped
• 1/2 cup lightly packed dried apricots, coarsely chopped
• ¼ cup molasses
• 2 large eggs
• 2 tsp. finely grated orange zest (from about 1 medium naval orange)