[CHRISTMAS-RECIPE] Biscotti - GINGERBREAD BISCOTTI

GINGERBREAD BISCOTTI

Yield: 50 servings

1 c Almonds, blanched
3/4 c Sugar
1/4 lb Butter
1/2 c Molasses, dark
1/4 c Ginger, fresh; minced
3 Egg
3 c Flour
1/2 T Baking powder
1 T Cinnamon, ground
1 t Nutmeg, ground
1/2 t Cloves, ground
1/2 t 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 thebaking 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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