recipe page~gingerbread biscotti

• 3/4 Cup Sugar
  

• 1 Stick (1/4 Pound) Unsalted Butter, Softened

• 1/2 Cup Molasses

• 3 Eggs

• 3 Cups All-purpose Flour

• 1/2 Teaspoon Baking Powder

• 2 Teaspoons Ginger

• 1/2 Teaspoon Salt

• 1 Tablespoon Cinnamon

• 1 Teaspoon Ground Nutmeg
  

• 1/2 Teaspoon Cloves

• 1 1/2 Cups Whole, Blanched Almonds

Cooking directions:

1. Preheat oven to 350 degrees F.

2. Prepare two 12 X 15 inch baking sheets by  greasing them with butter (lightly).

3. In a large bowl, beat together the butter and molasses until they're light.

4. Add one egg at a time, beating between each.

5. Mix together dry ingredients, then add half to the butter mixture. Stir until mixed.

6. Add remaining dry ingredients and stir just until blended. Fold in almonds.
   
   

7. Divide dough between the two prepped baking sheets to form a rectangle about 8" long and 5" wide on each.

8.  Bake for about 30 minutes, switching oven positions halfway/ until the tops feel set when pressed.

9. Cool for 10 to 15 minutes, then carefully slice crosswise into 3/4 inch slices.

10.  Place slices flat, side by side on the baking sheets. Return them to the oven, and bake an additional 15 minutes. Transfer to wire racks to cool. The cookies will firm up when cooling.
    

Italian Food Forever 

back

11/5/07