Gingerbread Biscotti
Source of Recipe
Shelley Rodgers
List of Ingredients
1 c Almonds, blanched
3/4 c Sugar
1/4 lb Butter
1/2 c Molasses, dark
1/4 c Ginger, fresh minced
3 Egg
3 c Flour
1/2 T Baking powder
1 T Cinnamon, ground
1 t Nutmeg, ground
1/2 t Cloves, ground
1/2 t Allspice, ground Recipe
Place almonds in a 8 to 9 inch square pan. Bake in a 350¼F. 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 350¼F. 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 350¼F. 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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