1 cup almonds, blanched
3/4 cup sugar
1/4 lb butter
1/2 cup dark molasses
1/4 cup fresh ginger, minced
3 eggs
3 cups flours
1/2 tablespoons baking powder
1 tablespoon cinnamon, ground
1 teaspoon nutmeg, ground
1/2 teaspoon cloves, ground
1/2 teaspoon 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.
Note: Reviewers, please help us out and note the yield. Thanks!
Lynda in Nova Scotia Nov 24, 2007
Would make this again.
I did not have almonds so I omitted them from the recipe. Dough burns really easy. I placed parchment paper on one of the the cookie sheets and that batch did not burn. Alloted time to cook is not accurate. Dough was still not cooked after 25 minutes. Kept in the oven for additional 7 minutes.
A cookie baker Oct 30, 2007
Would make this again.
its so great
A cookie baker Dec 16, 2006
Would make this again.
Did anyone have difficulty with the biscotti browning too quickly? I did.
The second batch I turned down the oven and they still got quiet brown. I took them from the oven and they were not quite done.
Ann in New Hampshire Dec 9, 2006
Would make this again.
These biscotti are wonderful. I love the Starbucks gingerbread biscotti, so I tried these. I've made them with almonds and with macadamia nuts. Both ways are delicious. I took them to a cookie swap and they were a huge hit!! Dip them in white chocolate to give them an extra kick!!
A cookie baker in Wisconsin Dec 4, 2006
Would make this again.
Caution: Dough is sticky to the extreme. I added a half cup extra flour and still it was very hard to work with. I would recommend using the extra flour and then chilling the dough for better handling. Otherwise, the flavor is to die for. I agree with others: fresh ginger is the key here.
Stephanie in WA Nov 22, 2005
Would make this again.
I drizzled the baked bitscotti with white chocolate and they taste absolutely wonderful! I used a little ground ginger in place of fresh ginger, and only 1/4 cup molasses and 1/4 cup honey for a less spicy result. These taste similar to Starbuck's Gingerbread Macadamia Biscotti (will use macadamia nuts next time). A definite new favorite in our house, especially for the holidays!
A cookie baker in Peoria, IL Jul 18, 2005
Would make this again.
These are really great and unique for the holidays.
martha wityczak in covina, california Dec 5, 2004
Would make this again.
Mmm,I dipped the bottoms of the biscotti in white chocolate. I loved the spicy taste of the ginger paired with the sweetness of the white chocolate. I will defently make it again.
A cookie baker in USA Jan 5, 2004
Would make this again.
My husband's comment after I made these was "these are the BEST biscotti you've ever made"! I, too, made two logs and dipped them in white chocolate. Just beautiful and so GOOD!
A cookie baker in N.Y. Mar 10, 2003
Would make this again.
These are really wonderful. I made two loaves instead of four as I like longer biscotti. Also baked five minutes longer during the second baking for added crispness.
