These ginger almond biscotti boast ginger and toasted almonds, as well as cinnamon, nutmeg, cloves, and all spice. Perfect for dipping in coffee.
- 3/4 cup sugar
- 1/2 cup butter
- 1/2 cup molasses
- 3 large eggs
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon and nutmeg
- 1/2 teaspoon each ground cloves and all spice
- 1/4 cup minced fresh ginger
- 1 cup blanched almonds (okay to use just raw almonds)
1 Bake almonds 10 minutes at 350°F, let cool, then roughly chop.
2 Cream sugar, molasses and butter. Add eggs, mix in one at a time. Add minced ginger.
3 Mix flour, baking powder, cinnamon, nutmeg, ground cloves and all spice. Add flour mix into butter and eggs mix, one third at a time. Add Almonds. (At this point sometimes it is helpful to refrigerate dough for several hours to make it more easy to form into logs.)
4 Turn out onto a well-floured board, and divide into two portions. With floured hands, shape into logs about 9-11 inches long, 2 inches wide and 1/2 inch high, and transfer to a greased and floured baking sheet. Bake until golden brown and firm to the touch in the center, 25 to 30 minutes. Remove from oven, and let stand until cool enough to handle.
5 On cutting board, cut logs on diagonal into 1/2-inch-thick slices. Return pieces cut side down to baking sheet. Re-bake 15-18 minutes. Cool on wire rack. Store in airtight container.
Dip in wine after dinner (classical Italian fashion) or coffee, tea, or hot cocoa.