Frank's Recipes! Gingerbread Biscotti

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Gingerbread Biscotti

Serving Size : 50

1 cup almonds, blanched
3/4 cup sugar
4 ounces butter
1/2 cup dark molasses
1/4 cup ginger, fresh, minced
3 eggs
3 cups flour
1/2 tablespoon baking powder
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice

Toast almonds...cool and coarsely chop..set aside. In large bowl, combine sugar, butter, molasses and ginger until smooth. Add eggs, 1 at a time, beating after each addition.

In another bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice an almonds. Add to egg mixture; stir to blend.

On 2 greased 12X15-in 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. degree oven until browned at the 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 degrees until biscottis 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. Dip one end into white chocolate. Drizzle with dark chocolate.