Tuesday, December 8, 2009

Biscotti? Gingerbread? how about both?

Everyone loves biscotti, and so far, I have found that most people like gingerbread for the holidays. This recipe puts the two of them together, and its fantastic. My grandma makes this each year as her neighbor gifts for her friends. Usually she makes enough to bring some to us for Christmas, and I loooove it! I usually beg for some leftovers to take home with me. So good, and perfect for the holidays.

Gingerbread Biscotti

1 c blanched almonds
1/2 c dark molasses
1/4 c fresh ginger, minced
1 1/2 tsp baking powder
1 tbsp cinnamon
1/2 tsp allspice
3/4 c sugar
1/2 butter (1 stick)
3 large eggs
3 c flour
1 tsp nutmeg
1/2 tsp cloves

Bake almonds in one layer in a 350 degree oven for 10-15 minutes or until golden. Let cool, coarsely chop and set aside. In a large bowl, beat sugar, butter, molasses, and ginger, til smooth. Add eggs, one at a time, beating after each addition. In another bowl, stir together flour, baking powder, spices, and almonds. Add to egg mixture, stir to blend. On two greased 12x15 baking sheets, use well floured hands to shape and pat dough into 4 flat loaves. spacing them evenly on sheets. Each loaf whoudl be about 1/2 inch thick and 2 inches wide, and the length of the baking sheet. Bake at 350 degrees until browned at edges and springy to the touch, about 20 to 25 minutes; switch positions of pans halfway through baking. Let loaves stand on baking sheet til cool to the touch, then cut into long 1/2 inch thick diagonal slices. On baking sheets, arrange slices close together with cut side down. Return to oven, and bake again at 350 degrees until brown, 15 to 18 minutes longer, switching positions of pans again halfway through baking. Transfer biscotti to racks and let cool completely.

Serve or store airtight for up to one month, or freeze for longer storage. Makes about 50 pieces.

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