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Ginger Almond Biscotti
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
140 minutes
Spiced ginger almond biscotti cookies with warm spices and toasted almonds. Ideal for dunking in coffee.
Ingredients:
  • 1 cup blanched slivered almonds
  • 3/4 cup (170 g) sugar
  • 1/2 cup (1 stick) butter
  • 1/2 cup molasses (NOT blackstrap molasses, it's too bitter)
  • 3 large eggs
  • 1/4 cup minced fresh ginger
  • 3 cups (400 g) all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon and nutmeg
  • 1/2 teaspoon each ground cloves and allspice
Instructions:
  • Toast and chop the almonds: Arrange the almonds in a single layer on a baking sheet and toast at 350°F for 10 minutes. Allow them to cool before roughly chopping.
  • Cream together sugar and butter until fluffy, about 3 to 4 minutes. Stir in molasses and beat for an additional minute. Add eggs one at a time, beating for 1 minute after each addition. Fold in minced ginger.
  • Combine the flour, baking powder, cinnamon, nutmeg, ground cloves, and allspice. Gradually add the dry mixture into the butter and eggs mixture, incorporating one third at a time. Gently fold in the almonds.
  • Chill the dough for 1 hour before proceeding.
  • Create rectangular shapes: Place the dough on a well-floured board, split it in half and shape each half with floured hands into 10-12 inch long, 2 1/2 inch wide, and 1/2 inch high rectangles. Place them on a baking sheet lined with parchment or silicone.
  • Bake at 350°F until golden brown and firm in the center, for 25-30 minutes. Rest until cool to touch before handling.
  • Slicing on the bias: Place the rectangles on a cutting board. Using a serrated bread knife, slice them diagonally into 1/2-inch-thick pieces.
  • Place the pieces cut side down on the baking sheet and bake for an additional 15-18 minutes, flipping the biscotti over halfway through. Allow them to cool on a wire rack before storing in an airtight container. Enjoy dipping them in wine after dinner, or in coffee, tea, or hot cocoa.

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