Gingerbread Biscotti

1 cup almonds, blanched
3/4 cup sugar
1/4 lb butter
1/2 cup dark molasses
1/4 cup fresh ginger, minced
3 eggs
3 cups flours
1/2 tablespoons baking powder
1 tablespoon cinnamon, ground
1 teaspoon nutmeg, ground
1/2 teaspoon cloves, ground
1/2 teaspoon allspice, ground

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.

Note: Reviewers, please help us out and note the yield. Thanks!

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Reviews of Gingerbread Biscotti:

1-5 of 21 reviews   Next >>

  sidy in nz  Dec 17, 2009
Would make this again.
asowme five stars

  Emma  Dec 10, 2009
Would make this again.
I LUV these cookies, and they are perfect for Christmas Parties, or any time of the year! Buon Natale!!! five stars

  Cherie in PA  Dec 18, 2008
Would make this again.
The recipe yielded 48 cookies for me and I prepared the dough as the recipe states (I did not count the small ends). The flavor of this biscotti is great for the holidays! five stars

  Debra in Sooke, BC  Dec 13, 2008
Would make this again.
I've been making these since '01 and they are great. I always add chopped candied ginger and I dip them in white chocolate after they've cooled. I don't add flour, my trick is to form the logs using lightly greased wax paper - my hands stay clean and no extra flour which might make them tougher. Also, I always bake with parchment paper and insulated baking sheets. Even tho' I have a nice convection oven now, these are hangovers from my old 'burn-everything' oven. five stars

  A cookie baker in Houston  Nov 5, 2008
Would make this again.
love, love, love these biscotti. I tried several different recipes last year and none were as good as this one. The fresh Ginger makes a huge difference. I added 1/3 cup flour and then sprinkled a little more flour on each loaf to keep dough from stinking to my fingers. I used macadamia nuts as well. I plan on adding a white chocolate glaze to the flat side. five stars

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