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| Home -> [Bakery, Biscotti, Cereals, Cookies & Bars, Desserts, Pastry] -> [Gingerbread biscotti Recipe] |
Gingerbread biscotti
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| Artist: |
_ |
Yield: |
50 |
| Categories: |
Bakery, Biscotti, Cereals, Cookies & Bars, Desserts, Pastry |
Rating: |
0 |
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Ingredients:
| 1
| cup | Almonds, blanched | | 3/4
| cup | Sugar | | 1/4
| lbs | Butter | | 1/2
| cup | Molasses, dark | | 1/4
| cup | Ginger, fresh, minced | | 3
| | Egg | | 3
| cup | Flour | | 1/2
| tbsp | Baking powder | | 1
| tbsp | Cinnamon, ground | | 1
| tbsp | Nutmeg, ground | | 1/2
| tbsp | Cloves, ground | | 1/2
| tbsp | Allspice, ground |
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Procedures:
| 1 | Place almonds in a 8 to 9 inch square pan. | | 2 | Bake in a 350°F. oven until golden, 10 to 15 minutes. | | 3 | Let cool, coarsely chop, and set aside. | | 4 | In large bowl of an electric mixer, beat sugar, butter, molasses, and ginger until smooth. | | 5 | Add eggs, 1 at a time, beating after each addition. | | 6 | In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds. | | 7 | Add to egg mixture; stir to blend. | | 8 | 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 ?inch thick, 2 inches wide and the length of the baking sheet. | | 9 | Bake in a 350°F. oven until browned at edges and springy to touch, about 25 minutes; switch positions of pans halfway through baking. | | 10 | Let loaves stand on baking sheets until cool to touch, then cut into long, ?inch thick diagonal slices. | | 11 | On baking sheets, arrange slices close together with a cut side down. | | 12 | Return to oven and bake at 350°F. | | 13 | Until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking. | | 14 | Transfer biscotti to racks and let cool completely. | | 15 | Serve, or store airtight up to 1 month; freeze for longer storage. |
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