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Gingerbread Biscotti

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Recipe

 

Yield

4 dozen

Prep

30 min

Cook

40 min

Ready

70 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 cup almonds
blanched
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¾ cup sugar
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¼ pound butter
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½ cup molasses
dark
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¼ cup ginger
fresh, minced
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3 each eggs
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3 cups all-purpose flour
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½ tablespoon baking powder
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1 tablespoon cinnamon
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1 teaspoon nutmeg
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½ teaspoon cloves, ground
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½ teaspoon allspice
ground
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Ingredients

Amount Measure Ingredient Features
237 ml almonds
blanched
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177 ml sugar
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113.4 g butter
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118 ml molasses
dark
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59 ml ginger
fresh, minced
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3 each eggs
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7.1E+2 ml all-purpose flour
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7.5 ml baking powder
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15 ml cinnamon
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5 ml nutmeg
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2.5 ml cloves, ground
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2.5 ml allspice
ground
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Directions

Place almonds in a 8 to 9 inch square pan.

Bake in a 350℉ (180℃) F oven until golden, 10 to 15 minutes.

Let cool, coarsely chop, and set aside.

In large bowl of an electric mixer, beat sugar, butter, molasses, and ginger until smooth.

Add eggs, 1 at a time, beating after each addition.

In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds.

Add to egg mixture; stir to blend.

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 ½ inch thick, 2 inches wide and the length of the baking sheet.

Bake in a 350℉ (180℃) F oven until browned at edges and springy to touch, about 25 minutes; switch positions of pans halfway through baking.

Let loaves stand on baking sheets until cool to touch, then cut into long, ½-inch thick diagonal slices.

On baking sheets, arrange slices close together with a cut side down.

Return to oven and bake at 350℉ (180℃) F until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking.

Transfer biscotti to racks and let cool completely.

Serve, or store airtight up to 1 month; freeze for longer storage.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 238g (8.4 oz)
Amount per Serving
Calories 86629% from fat
 % Daily Value *
Total Fat 28g 42%
Saturated Fat 16g 80%
Trans Fat 0g
Cholesterol 201mg 67%
Sodium 229mg 10%
Total Carbohydrate 48g 48%
Dietary Fiber 4g 14%
Sugars g
Protein 28g
Vitamin A 18% Vitamin C 1%
Calcium 18% Iron 42%
* based on a 2,000 calorie diet How is this calculated?
 

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