These gingerbread biscotti are one of my favorite low-fat holiday treats, but be forewarned these are Italian-style biscotti, so they may be more crunchy that what you are used to.
Position one of your oven racks in the center of your oven. Preheat oven to 350F degrees.
Line a baking sheet with parchment paper or a nonstick baking liner.
In the large bowl of a stand mixer fitted with the paddle attachment or, if mixing by hand, in a large bowl, stir together the flour, brown sugar, ginger, baking powder, cinnamon, salt, nutmeg, and baking soda until well blended.
Add the nuts and apricots and beat on low speed or with a wooden spoon briefly.
In a small bowl or measuring cup, lightly beat the molasses, eggs,and orange zest with a whisk.
With the mixer on low speed or while stirring with the spoon, slowly pour in the molasses/egg mixture. Continuing beating or stirring with the spoon or your hands until the dough is well blended and begins to form moist clumps, about 2 minutes.
Scrape the dough on to an unfloured work surface and divide the dough in half.
Shape each half into a 1-½ inch by 10-inch log. (The dough will be sticky so you may need to add more flour to your hands as you go along to accomplish this.)
Carefully transfer the logs onto your prepared baking sheet, spacing them about 4 inches apart.
Place the baking sheet on the center rack of your oven and bake for about 30 to 35 minutes, or until the top of the logs are cracked and spring back when gently pressed.
Remove baking sheet from the oven and place on a wire rack and allow the logs to cool about 20 minutes, (Leave the oven set at 350F degrees or reheat before resuming).
Transfer the logs to a cutting board. Using a serrated knife, cut the logs on a slight diagonal into ½-inch thick slices. Use a gentle sawing motion to cut through the logs.
Place slices on the baking sheet cut side down. It's okay if they touch since they won't spread. Bake the biscotti slices another 10 to 20 minutes, or until they are dried to your taste. At 10 minutes they will still be chewy and by 20 minutes they will be super dry and crunchy.
Place baking sheet on a wire rack and allow the biscotti to cool completely on the sheet. The biscotti will harden as they cool. Store in airtight containers.
Recipe Notes
These low-fat gingerbread biscotti are much crunchier than your typical biscotti because they’re made without butter or oil. So, it’s important to slice them no thicker than ½-inch.You can control their texture depending on how long you bake them – a little less if you want a chewier biscotti, and a little longer for a hard crispy cookie.Serving size: 1 biscottiClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.4*SmartPoints (Green plan)4*SmartPoints (Blue plan)4*SmartPoints (Purple plan)2*PointsPlus (Old plan)
Nutrition Facts
Low-Fat Gingerbread Biscotti Recipe
Amount Per Serving (1 biscotti)
Calories 90Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 16g5%
Fiber 1g4%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.