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Gingerbread Biscotti
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- #30802
serves/makes:
ready in:
30-60 minutes
30-60 minutes
3 reviews
ingredients
1 cup almonds, blanched
3/4 cup sugar
4 ounces butter
1/2 cup molasses, dark
1/4 cup fresh ginger, minced
3 egg
3 cups flour
1/2 tablespoon baking powder
1 tablespoon cinnamon, ground
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
directions
Place almonds in a 8 to 9 inch square pan. Bake in a 350 degrees F. oven until golden, 10 to 15 minutes. Let cool, coarsely chop, and set aside.
In large bowl of an electric mixer, beat sugar, butter, molasses, and ginger until smooth. Add eggs, 1 at a time, beating after each addition.
In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds. Add to egg mixture; stir to blend. On two greased 12x15 inch baking sheets, use well-floured hands to pat dough into 4 flat loaves, spacing them evenly on sheets; each loaf should be about 1/2 inch thick, 2 inches wide and the length of the baking sheet. Bake in a 350 degrees F. oven until browned at edges and springy to touch, about 25 minutes; switch positions of pans halfway through baking.
Let loaves stand on baking sheets until cool to touch, then cut into long, 1/2-inch thick diagonal slices. On baking sheets, arrange slices close together with a cut side down. Return to oven and bake at 350 degrees F. until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking.
Transfer biscotti to racks and let cool completely. Serve, or store airtight up to 1 month; freeze for longer storage.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 6, 2013
I made this twice last holiday season and am looking forward to making it again this year. Everyone loved these!
November 23, 2008
Excellent Biscotti! I would like to find a recipe for chocolate to dip them in and coat them with sliced almonds also. Very easy and very good recipe.
December 12, 2004
This was the best gingerbread biscotti I have every made! I did change the recipe a little..intead of 1/4 cup fresh ground ginger, I added 1 tsp ground ginger, 3T fresh ground ginger, and 3T ground candied ginger. Very festive!