Ginger Biscotti


1/2 cup butter, softened
3/4 cup sugar
1/2 cup molasses
3 large eggs
3 cups all-purpose flour
1-1/2 tsp baking powder
2 tbs ground ginger
1 tbs cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 cup coarsely chopped almonds


Preheat the oven to 350 degrees F. Grease two 10 x 15 baking sheets. In a large bowl, beat together the butter, sugar and molasses until smooth. Add the eggs, one at a time, beating well after each addition. Combine the flour, baking powder, spices and almonds. Add to the egg mixture, mixing well. The dough will be stiff and sticky.

Using floured hands, divide the dough into four portions. Shape each portion into a slightly flattened loaf measuring about 2 inches wide and 12 inches long. Place two loaves on each baking sheet, space about 3 inches apart. Bake for 25 minutes, or until loaves are browned at the edges. Remove from the oven and place the baking sheets on wire racks to cool slightly, about 10 minutes.

While the loaves are still warm, slice on the diagonal into 1/2 inch slices. Arrange the slices cut-side down on the baking sheets. Return to the oven and bake for an additional 15 minutes or until the biscotti are brown. Place the baking sheets on wire racks and allow the biscotti to cool completely.

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