Title: GINGERBREAD BISCOTTI
Categories: Cookies
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
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 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.
