Ginger almond biscotti cookie recipe with ginger and toasted almonds, as well as cinnamon, nutmeg, cloves, and all spice. Perfect for dipping in coffee.
Servings: 40 approx
- 1 cup Almonds - flaked
- 3/4 cup Granulated sugar
- 1/2 cup Butter unsalted
- 1/2 up Molasses
- 3 ea Eggs - large
- 1/4 cup Ginger - minced
- 3 cups All-purpose flour
- 1 tsp Baking powder
- 1 tsp Cinnamon
- 1 tsp Nutmeg, ground
- 1/2 tsp Cloves - ground
- 1/2 tsp Allspice
- 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.
- Beat together the sugar and butter until light and fluffy (about 3 to 4 minutes). Add the molasses and beat for another minute.
- Add the eggs one at a time, beating for 1 minute after each addition, then mix in the minced ginger.
- In another large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ground cloves and allspice.
- 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.
- 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.
- 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.
- Return the pans to the oven and bake again at 350ºF for 15 to 18 minutes, turning over at the halfway mark.
- Cool on wire rack. Store in airtight container.
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