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ALMOND AND GINGER BISCOTTI

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Ingredients

1 cup Almonds flaked
3/4 cup Sugar
1/2 cup Butter unsalted
1/2 cup Molasses
3 ea Eggs
1/4 cup fresh minced Ginger - Fresh - Chopped
3 cups Flour, All purpose
1 tsp Baking powder
1 tsp Cinnamon - ground
1 tsp Nutmeg
1/2 tsp Cloves - Ground
1/2 tsp Allspice

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ALMOND AND GINGER BISCOTTI

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    • Medium

    Ingredients

    Directions

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    Ginger almond biscotti cookie recipe with ginger and toasted almonds, as well as cinnamon, nutmeg, cloves, and all spice. Perfect for dipping in coffee.

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    Steps

    1
    Done

    Bake the flaked almonds on a baking sheet at 350ºF for 10 minutes. Watch closely so they do not get burned. Set aside to cool and rough chop.

    2
    Done

    Beat together the sugar and butter until light and fluffy (about 3 to 4 minutes). Add the molasses and beat for another minute.

    3
    Done

    Add the eggs one at a time, beating for 1 minute after each addition, then mix in the minced ginger.

    4
    Done

    In another large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ground cloves and allspice.

    5
    Done

    Next, add the flour mixture into the butter and eggs mixture, one third at a time. and stir in the almonds. Cover the mixture with cling film and refrigerate for 1 hour.

    6
    Done

    Set up 2 baking trays with either parchment paper or silicone baking mats. Turn the dough out onto a well-floured board, and divide in half. With floured hands, shape each half into long rectangles about 10-12 inches long, 2 1/2 inches wide and 1/2 inch high and place on the trays.

    7
    Done

    Bake at 350°F until golden brown and firm to the touch in the center, 25 to 30 minutes. Remove from oven, and let stand until cool enough to handle but not cold. On a cutting board or bread board slice each log diagonally into the classic biscotti shape with slices about 1/2" thick and return to the sheet pan.

    8
    Done

    Return the pans to the oven and bake again at 350ºF for 15 to 18 minutes, turning over at the halfway mark.

    9
    Done

    Cool on wire rack. Store in airtight container.

    Ian Cooks

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