STREAMING NOW: Feast with Friends

Triple Gingers Lovers' Biscotti

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Three styles of ginger-powdered, fresh and candied-permeate these spicy cookies. The recipe come from Lou Seiberts Pappas Biscotti Cook Book. Makes 3 1/2 dozen Biscotti's”
READY IN:
1hr 15mins
YIELD:
3 1/2 dozen biscotti
UNITS:
US

Ingredients Nutrition

Directions

  1. Place almonds in a shallow pan and bake in a 350 degree oven for 8 to 10 minutes,or until golden brown; let cool, chop nuts.
  2. In a mixing bowl cream butter and sugar until light and fluffy(I use my mixer); Beat in molasses and the eggs.
  3. In a nother bowl combine flour, ground ginger, baking powder, salt: ADD to creamed mixture, mixing until blended.
  4. Stir in fresh ginger and crystallized ginger; fold in nuts.
  5. Divide dough in half; place on ungreased baking sheet and form into two logs about 1/2 inch thick, 1 1/2 inch wide and 14 inched long.spacing them at least 2 inches apart.
  6. Bake in the middle of a preheated 325 degree oven for 25 minutes or until light golden brown.
  7. Transfer from baking sheet to a rack;let cool 5 minutes; place on a cutting board, with a sharp serratrd knife slice diagonally at a 45 degree angle about 1/2 inch thick.
  8. Lay the slices flat on the baking sheet and return to oven for 10 minutes, turning over once to dry slightly: let cool on rack and store in tightly covered container.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: