- Cooking Time: 40
- Servings: 30
- Preparation Time: 15min (not including res
- 2 tbsp ground ginger
- 1/4 tsp ground allspice
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 6 tbsp butter
- 2 eggs, large
- 1/4 cup light molasses
- 2 3/4 cup flour
- 1 1/2 tsp baking powder
- 3/4 cup crystallized ginger (chopped) (optional)
- 1 cup of almonds, toasted then chopped
- white chocolate (optional but very yummy)
Split ginger in half. Finely chop one half, and coarsely chop the other. Set aside.
Combine all spices, salt and pepper, and both sugars.
Beat in butter until fluffy.
Add in eggs then molasses, until smooth.
Stir in chopped crystalized ginger and almonds....
Sift in flour and baking powder
Beat until just mixed. Dough should be thick and a little sticky
Divide dough in half and wrap with plastic wrap
Chill for 2-3 hours
Preheat oven to 375F
Shape each portion of dough into a log
(1/2 inch thick, 2 inches wide and 12 inches long)
Place on greased pan, 2 inches apart
Bake for 25-30 minutes, then remove from oven
Lower oven to 300, cool logs for about 10 minutes
Slice each loaf into 1/2 inch thick slices
Places slices back on cookie sheet and put back into the oven
Bake for another 10 minutes
let cool. If you want to use the white chocolate, melt it on a double boiler and either dip part of the biscotti in it or drizzle.
Then I was on here at Bakespace to see if anyone else had any gingerbread biscotti recipes, so that maybe i might see something different that someone liked and play a little more with it, but there were none! so! here is mine!