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Gingerbread Biscotti




Source of Recipe


Internet


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 350 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 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 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.


Makes 50