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This crisp variation on the heady flavors of gingerbread is wonderful with ice cream, cappuccino or eggnog -- and a perfect gift at the holidays. Once cooled, pack this in canisters or well-sealed boxes for a welcome gift for a friend or neighbor.
- 1 cup(s) blanched almonds
- 3/4 cup(s) sugar
- lb. sweet butter
- 1/2 cup(s) dark molasses
- 1/4 cup(s) fresh ginger, minced
- 3 eggs
- 3 cup(s) all-purpose flour
- 1/2 Tbsp. baking powder
- 1 Tbsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1/2 tsp. ground clove
- 1/2 tsp. ground allspice
- Preheat oven to 350°F.
- Toast almonds on a sheet pan in oven (or in a dry sauté pan over medium-high heat) until they turn golden brown. Let cool, then coarsely chop.
- In the electric mixer bowl, beat sugar, butter, molasses and ginger until smooth. Add eggs, one at a time, beating after each addition.
- Combine flour, baking powder, spices and chopped almonds and mix well. Stir into egg mixture.
- Grease hands and divide the resulting stiff dough into quarters. Form each quarter into a flat loaf about 2 inches wide, 1/2 inch thick and 15 inches long.
- Grease two cookie sheets.
- Bake about 25 minutes, or until browned at the edges and springy when pressed. Switch the positions of the pans after 15 minutes in the oven.
- Cool loaves on the sheet pan. Cut each loaf on the diagonal into 1/2-inch slices. Arrange the slices on the baking sheets. Return to the oven, bake 10 minutes and flip cookies. Continue cooking another 5 to 8 minutes until cookies are brown.
- Transfer biscotti to racks and cool completely. Serve or store in an airtight container for up to a month.