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Gingerbread Biscotti

recipe-gingerbreadbiscotti-1

Yield: 3 dozen

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recipe-gingerbreadbiscotti-1

Ingredients

  • 1/2 C. butter OR margarine, softened
  • 3/4 C. sugar
  • 1/2 C. Grandma’s® Original Molasses
  • 3 eggs
  • 3-1/3 C. flour
  • 1-1/2 tsp. Clabber Girl® Baking Powder
  • 4 tsp. Spice Islands® Ground Saigon Cinnamon
  • 2 tsp. Spice Islands® Ground Ginger
  • 1 tsp. Spice Islands® Ground Nutmeg
  • 1/2 tsp. Spice Islands® Ground Allspice
  • 1/2 tsp. Spice Islands® Ground Cloves
  • 1 C. chopped, toasted slivered almonds
  • 1/4 C. finely chopped, toasted slivered almonds, optional

Directions

  1. Preheat oven to 350º F.
  2. Beat butter or margarine with the sugar and molasses in a large bowl until well blended. Add the eggs.
  3. Combine the flour, baking powder, spices and 1 C. almonds in a separate bowl. Add the flour mixture to the butter mixture and beat thoroughly.
  4. Divide dough in half. Shape each into a log about 13 inches long. Flatten slightly to 1-inch thick and about 2-inches wide. Place rolls 4 inches apart on a greased baking sheet. Sprinkle with 1/4 C. almonds, if desired.
  5. Bake loaves for 15 to 20 minutes, until browned and puffed. Cool 15 minutes.
  6. Cut rolls crosswise, 1/2-inch thick, using a sharp or serrated knife. Place slices, cut side down, on baking sheet.

Gingerbread Biscotti

recipe-gingerbreadbiscotti-1

Yield: 3 dozen

Ingredients

  • 1/2 C. butter OR margarine, softened
  • 3/4 C. sugar
  • 1/2 C. Grandma’s® Original Molasses
  • 3 eggs
  • 3-1/3 C. flour
  • 1-1/2 tsp. Clabber Girl® Baking Powder
  • 4 tsp. Spice Islands® Ground Saigon Cinnamon
  • 2 tsp. Spice Islands® Ground Ginger
  • 1 tsp. Spice Islands® Ground Nutmeg
  • 1/2 tsp. Spice Islands® Ground Allspice
  • 1/2 tsp. Spice Islands® Ground Cloves
  • 1 C. chopped, toasted slivered almonds
  • 1/4 C. finely chopped, toasted slivered almonds, optional

Directions

  1. Preheat oven to 350º F.
  2. Beat butter or margarine with the sugar and molasses in a large bowl until well blended. Add the eggs.
  3. Combine the flour, baking powder, spices and 1 C. almonds in a separate bowl. Add the flour mixture to the butter mixture and beat thoroughly.
  4. Divide dough in half. Shape each into a log about 13 inches long. Flatten slightly to 1-inch thick and about 2-inches wide. Place rolls 4 inches apart on a greased baking sheet. Sprinkle with 1/4 C. almonds, if desired.
  5. Bake loaves for 15 to 20 minutes, until browned and puffed. Cool 15 minutes.
  6. Cut rolls crosswise, 1/2-inch thick, using a sharp or serrated knife. Place slices, cut side down, on baking sheet.

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