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!
Cherie in PA Dec 18, 2008
Would make this again.
The recipe yielded 48 cookies for me and I prepared the dough as the recipe states (I did not count the small ends). The flavor of this biscotti is great for the holidays!
Debra in Sooke, BC Dec 13, 2008
Would make this again.
I've been making these since '01 and they are great. I always add chopped candied ginger and I dip them in white chocolate after they've cooled. I don't add flour, my trick is to form the logs using lightly greased wax paper - my hands stay clean and no extra flour which might make them tougher. Also, I always bake with parchment paper and insulated baking sheets. Even tho' I have a nice convection oven now, these are hangovers from my old 'burn-everything' oven.
A cookie baker in Houston Nov 5, 2008
Would make this again.
love, love, love these biscotti. I tried several different recipes last year and none were as good as this one. The fresh Ginger makes a huge difference. I added 1/3 cup flour and then sprinkled a little more flour on each loaf to keep dough from stinking to my fingers. I used macadamia nuts as well. I plan on adding a white chocolate glaze to the flat side.
Linda in Austin, TX Dec 19, 2007
Would make this again.
I made three different kinds of biscotti yesterday and this was outstanding. Added 1/3 cup of extra flour since the dough was quite soft. I also added 1/4 tsp. of salt to bring out the flavors. In addition to the fresh ginger, I used freshly ground nutmeg and substituted macadamia nuts for the almonds. My plan was to dip them in while chocolate but I did not have any so I drizzled confectionary sugar icing over the tops. The recipe made 80 small biscotti, just the way I wanted them for gift-giving. Yummy! No problem with burning but I used parchment paper.
Suzanne in South Carolina Dec 7, 2007
Would make this again.
This recipe is amazing! I've worked with recipes that called for ground ginger before, but this was the first time baking with fresh ginger. The taste and aroma are fantastic. I agree that the dough is extremely sticky, so I added about an extra 1/2 c. of flour. I also substituted white chocolate chips for the almonds and then dipped them in white chocolate after they were cool.
