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Print this Recipe    Biscotti 66

Gingerbread Biscotti
Yield: 50 servings

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 T baking powder
1 T cinnamon, ground
1 t nutmeg, ground
1/2 t cloves, ground
1/2 t 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

In large bowl of an electric mixer, beat sugar, butter, molasses,
and ginger until smooth. Add eggs, 1 at a time, beating after each

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.


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