Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Gingerbread Biscotti




Source of Recipe


Christmas-cookies.com






List of Ingredients



• 1 cup almonds, blanced
  
• 3/4 cup granulated sugar
  
• 1/4 lb butter
  
• 1/2 cup dark molasses
  
• 1/4 cup fresh ginger, minced
  
• 3 eggs
  
• 3 cups all-purpose flour
  
• 1/2 T baking powder
  
• 1 T cinnamon, ground
  
• 1 tsp nutmeg, ground
  
• 1/2 tsp cloves, ground
  
• 1/2 tsp allspice, ground
  






Instructions



1. Preheat oven to 350 degrees. Place almonds in a 8" x 9" square pan. Bake in oven until golden, 10 to 15 minutes. Let cool, coarsely chope, and set asdie.
   
2. 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.
   
3. In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds. Add to egg mixture; stir to blend.
   
4. On two greased 12" x 15" 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" thick, 2" wide and the length of the baking sheet. Bake 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" thick diagonal slices. On baking sheets, arrange slices close together with a cut side down.
   
5. Return to oven and bake 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.