Holiday Gingerbread Biscotti

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1 cup almonds, blanched
• 3/4 cup sugar
• 1/4 lb butter
• 1/2 cup molasses, dark
• 4 pieces candied ginger, minced fine
• 3 eggs
• 3 cups flour
• 1/2 tablespoon baking powder
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice

Recipe

• 1 preheat oven to 350°.
• 2 place almonds into a 8 or 9-inch square pan; bake until golden, 10-15 minutes. let cool.
• 3 coarsely chop almonds, set aside for now.
• 4 in large bowl, using electric mixer, beat sugar, butter, molasses and ginger until smooth.
• 5 add eggs, one at a time, beating after each addition.
• 6 in a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and the almonds.
• 7 add into the egg mixture; stir to blend.
• 8 on 2 greased 12x15-inch baking sheets with floured hands, pat dough into 4 flat loaves.
• 9 space evenly on sheets; each loaf about 1/2-inch thick, 2 inches wide and the length of the baking sheet.
• 10 bake until browned at edges and springy to the touch, about 25 minutes. switch positions of pans halfway through baking.
• 11 let loaves stand on sheets until cool enough to touch, then cut into long, 1/2-inch thick diagonal slices.
• 12 on baking sheets, arrange slices close together with cut side down.
• 13 return to oven bake 15 to 18 minutes longer; switch positions of pans halfway through baking.