Ginger almond biscotti cookie recipe with ginger and toasted almonds, as well as cinnamon, nutmeg, cloves, and all spice. Perfect for dipping in coffee.
- 1 cup blanched slivered almonds
- 3/4 cup (170 g) sugar
- 1/2 cup (1 stick) butter
- 1/2 cup molasses (NOT blackstrap molasses, it's too bitter)
- 3 large eggs
- 1/4 cup minced fresh ginger
- 3 cups (400 g) all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon and nutmeg
- 1/2 teaspoon each ground cloves and allspice
1 Bake the almonds: Spread the almonds out on a sheet pan and bake them at 350°F for 10 minutes. Let cool, then roughly chop.
2 Make the biscotti dough base: Beat together the sugar and butter until light and fluffy (about 3 to 4 minutes). Add the molasses and beat a minute more.
Add eggs one at a time, beating for 1 minute after each addition. Mix in the minced ginger.
3 Mix in the dry ingredients and the almonds: Whisk together the flour, baking powder, cinnamon, nutmeg, ground cloves and allspice.
Add the flour mixture into the butter and eggs mixture, one third at a time. Stir in the almonds.
4 Refrigerate the dough for 1 hour.
5 Shape into long rectangles: Turn the dough out onto a well-floured board, and divide in half. With floured hands, shape into long rectangles about 10-12 inches long, 2 1/2 inches wide and 1/2 inch high. Transfer to a parchment or silicone lined baking sheet.
6 Bake: Bake at 350°F 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.
7 Cut diagonally: Transfer the rectangles to a cutting board. Using a serrated bread knife, cut the rectangles on the diagonal into 1/2-inch-thick slices.
8 Bake again: Return pieces cut side down to baking sheet. Re-bake 15-18 minutes, turning the biscotti over half way through baking.
Cool on wire rack. Store in airtight container.
Dip in wine after dinner (classic Italian fashion) or coffee, tea, or hot cocoa.