Gingerbread Biscotti

Gingerbread Biscotti

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    pieces


Ingredients

  • 1

    cup whole or slivered almonds, toasted

  • ¾

    cup sugar

  • 1

    stick (¼ .lb) salted butter

  • ½

    cup molasses, dark

  • ¼

    cup ginger, fresh; minced

  • 3

    eggs

  • 3

    cups flour ½ Tbsp baking powder

  • 1

    Tbsp cinnamon, ground

  • 1

    tsp nutmeg, ground

  • ½

    tsp cloves, ground

  • ½

    tsp allspice, ground

Directions

Step 1: Line cookie sheet with parchment paper. Preheat oven to 350 F. Step 2: In large bowl, beat sugar, butter, molasses, and ginger until smooth. Add eggs, 1 at a time, beating after each addition. Step 3: In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds. Add to egg mixture; stir to blend. Step 4: On prepared baking sheets, use well-floured hands to pat dough into 2 logs, 2 inches in diameter. Step 5: Bake in a 350 F. oven until browned at edges and springy to touch, about 25 minutes; switch positions of pans halfway through baking. Step 6: Let loaves stand on baking sheets until cool to touch, then using a bread knife cut into slices on the bias (at an angle). Step 7: Place slices on cookie sheet and return to oven and bake at 350 F. until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking. Step 8: Transfer biscotti to racks and let cool completely. Serve, or store airtight up to 1 month; freeze for longer storage.


Nutrition

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