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Gingerbread Biscotti

Gingerbread Biscotti

Gingerbread Biscotti

Gingerbread Biscotti
4.2 rating based on 12,345 ratings
4.2/5 (7)
Course: BiscottiCuisine: ItalianDifficulty: Medium
Serving:

52

biscotti

Italian almond biscotti with gingerbread spices.

Ingredients

  • 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

Directions

  • 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 12×15 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.

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Rating
Review

★★★★★
Excellent cookie! This is our new family Tradition. Lots of flavor ,very christmas like. We used half fresh ginger & half candied Ginger.Our yield was 54 delicious cookies!
- Bruce & Margaret

★★★★★
these were great taste i will make these every year my family loves them
- A Baker

★★★★☆
These were delicious. I dipped them in white chocolate and they got rave reviews. A traditional cookie with a twist.
- Jacquie

★★★★★
Wonderful taste! I used 1.5 tsp ginger instead of fresh and it worked fine. The dough was VERY sticky so floured hands are a must. The logs didn't go end to end on the baking sheet but the recipe made 5 dozen, not including the end pieces.
- Kate

★★★★★
I make these every year, it isn't Christmas without them. I add chopped candied ginger to the batter and then dip the bottoms of the cooled biscotti in white chocolate. Delicious! One tip, the dough is Very sticky, use wax paper or parchment to shape it into the loaves and transfer to the baking sheets.
- A Baker

★★★★★
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.
- Linda

★☆☆☆☆
I would never make this again. Used it for a Christmas cookie exchange and was so disappointed with the recipe, I had to start again.
- Shannon
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