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    You are in: Home / Recipes / Holiday Gingerbread Biscotti Recipe
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    Holiday Gingerbread Biscotti

    Holiday Gingerbread Biscotti. Photo by Marysdottir

    1/1 Photo of Holiday Gingerbread Biscotti

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Ocean~Ivy's Note:

    This was a long one to type, but very much worth it! This recipe would make a wonderful gift for Christmas 8)

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    Ingredients:

    Yield:

    biscotti

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°.
    2. 2
      Place almonds into a 8 or 9-inch square pan; bake until golden, 10-15 minutes. Let cool.
    3. 3
      Coarsely chop almonds, set aside for now.
    4. 4
      In large bowl, using electric mixer, beat sugar, butter, molasses and ginger until smooth.
    5. 5
      Add eggs, one at a time, beating after each addition.
    6. 6
      In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and the almonds.
    7. 7
      Add into the egg mixture; stir to blend.
    8. 8
      On 2 greased 12x15-inch baking sheets with floured hands, pat dough into 4 flat loaves.
    9. 9
      Space evenly on sheets; each loaf about 1/2-inch thick, 2 inches wide and the length of the baking sheet.
    10. 10
      Bake until browned at edges and springy to the touch, about 25 minutes. Switch positions of pans halfway through baking.
    11. 11
      Let loaves stand on sheets until cool enough to touch, then cut into long, 1/2-inch thick diagonal slices.
    12. 12
      On baking sheets, arrange slices close together with cut side down.
    13. 13
      Return to oven bake 15 to 18 minutes longer; switch positions of pans halfway through baking.

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    Ratings & Reviews:

    • on December 08, 2009

      55

      I've made these for many years and they are very popular. I dip them in melted white chocolate after they have cooled to make them pretty and even more delicious. I have no idea how much ginger is in 4 pieces but I use about 1/2 cup of finely chopped candied ginger. In my oven it helps to bake them one sheet at a time because otherwise they get quite dark on the bottom during the first bake. I also think they are better if baked at 325 for a few minutes longer than suggested instead of 350 in my oven. They keep for ages in an airtight container. They are a must for our holiday celebrations. Addictive with a cup of tea or coffee.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 15, 2011

      55

      Oh, yes! Just finished a batch to take as gifts for my little Italian study group tonight. Wonderful. I had no almonds, so subbed toasted pine nuts, and used brown sugar light corn syrup instead of white sugar and molasses (again, what I had on hand) and...well, WOW! Thanks for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 18, 2011

      55

      First time making Biscotti and turned out great and I added 1/2 cup mini chocolate chips and reduced sugar to 1/2 cup and turned out beautiful. My family loves them.
      Will make again and again..Thank you for the great recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Holiday Gingerbread Biscotti

    Serving Size: 1 (1113 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 108.1
     
    Calories from Fat 41
    38%
    Total Fat 4.5 g
    7%
    Saturated Fat 1.7 g
    8%
    Cholesterol 20.0 mg
    6%
    Sodium 52.7 mg
    2%
    Total Carbohydrate 15.0 g
    5%
    Dietary Fiber 0.7 g
    3%
    Sugars 6.3 g
    25%
    Protein 2.2 g
    4%

    The following items or measurements are not included:

    candied ginger

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