Holiday Gingerbread Biscotti
"This was a long one to type, but very much worth it! This recipe would make a wonderful gift for Christmas 8)"
photo by Marysdottir
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Yields:
-
40 biscotti
ingredients
- 1 cup almonds, blanched
- 3⁄4 cup sugar
- 1⁄4 lb butter
- 1⁄2 cup molasses, dark
- 4 pieces candied ginger, minced fine
- 3 eggs
- 3 cups flour
- 1⁄2 tablespoon baking powder
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon ground allspice
directions
- Preheat oven to 350°.
- Place almonds into a 8 or 9-inch square pan; bake until golden, 10-15 minutes. Let cool.
- Coarsely chop almonds, set aside for now.
- In large bowl, using electric mixer, beat sugar, butter, molasses and ginger until smooth.
- Add eggs, one at a time, beating after each addition.
- In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and the almonds.
- Add into the egg mixture; stir to blend.
- On 2 greased 12x15-inch baking sheets with floured hands, pat dough into 4 flat loaves.
- Space evenly on sheets; each loaf about 1/2-inch thick, 2 inches wide and the length of the baking sheet.
- Bake until browned at edges and springy to the touch, about 25 minutes. Switch positions of pans halfway through baking.
- Let loaves stand on sheets until cool enough to touch, then cut into long, 1/2-inch thick diagonal slices.
- On baking sheets, arrange slices close together with cut side down.
- Return to oven bake 15 to 18 minutes longer; switch positions of pans halfway through baking.
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Reviews
-
I've made these for many years and they are very popular. I dip them in melted white chocolate after they have cooled to make them pretty and even more delicious. I have no idea how much ginger is in 4 pieces but I use about 1/2 cup of finely chopped candied ginger. In my oven it helps to bake them one sheet at a time because otherwise they get quite dark on the bottom during the first bake. I also think they are better if baked at 325 for a few minutes longer than suggested instead of 350 in my oven. They keep for ages in an airtight container. They are a must for our holiday celebrations. Addictive with a cup of tea or coffee. -
Oh, yes! Just finished a batch to take as gifts for my little Italian study group tonight. Wonderful. I had no almonds, so subbed toasted pine nuts, and used brown sugar light corn syrup instead of white sugar and molasses (again, what I had on hand) and...well, WOW! Thanks for posting! -
First time making Biscotti and turned out great and I added 1/2 cup mini chocolate chips and reduced sugar to 1/2 cup and turned out beautiful. My family loves them.<br/>Will make again and again..Thank you for the great recipe. -
I just finished making these and they are an absolute Must for my Holiday Baking list this year. Fabulous and not a lot of work or time to do them. Although I cut my biscotti thick so I only got 27 out of this recipe. -
Yum! These were really good! The cook time was longer for mine, but they still turned out well!
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Tweaks
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Oh, yes! Just finished a batch to take as gifts for my little Italian study group tonight. Wonderful. I had no almonds, so subbed toasted pine nuts, and used brown sugar light corn syrup instead of white sugar and molasses (again, what I had on hand) and...well, WOW! Thanks for posting!
RECIPE SUBMITTED BY
OceanIvy
United States
Hey there!~
My name is Crystal. I am 19,and living in Florida.
I really love to cook,& bake all the time for my family.I just get so much enjoyment out of it!
There is just something about the great aroma throughout the house when you bake something,creating special memories in the kitchen!
A little more about me:
I am a strict vegetarian,(almost vegan!,heh)but of course my whole family is not,so I cook just about anything!
Other than cooking-I like to read,surf the net and create art.
My favorite websites are:
www.ebay.com & www.witchvox.com (I'm wiccan)
Of course,the Zaar has become my favorite website! I love how friendly the people are and how interactive this place is!
