The best delicious Gingerbread Biscotti recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Gingerbread Biscotti recipe today!
Hello my friends, this Gingerbread Biscotti recipe will not disappoint, I promise! Made with simple ingredients, our Gingerbread Biscotti is amazingly delicious, and addictive, everyone will be asking for more Gingerbread Biscotti.
What Makes This Gingerbread Biscotti Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Gingerbread Biscotti.
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1 c Almonds, blanched
3/4 c Sugar
1/4 lb Butter
1/2 c Molasses, dark
1/4 c Ginger, fresh; minced
3 Egg
3 c Flour
1/2 tb Baking powder
1 tb Cinnamon, ground
1 ts Nutmeg, ground
1/2 ts Cloves, ground
1/2 ts 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 12×15 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.
Yields
50 Servings
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