Triple Gingers Lovers' Biscotti

Barb Gertz's Note:

Three styles of ginger-powdered, fresh and candied-permeate these spicy cookies. The recipe come from Lou Seiberts Pappas Biscotti Cook Book. Makes 3 1/2 dozen Biscotti's

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Yield: 3.5 dozen b ...

• 3/4 cup almonds
• 1/2 cup butter
• 1/4 cup dark brown sugar, firmly packed
• 2 tablespoons molasses
• 2 eggs
• 2 1/4 cups flour
• 2 teaspoons ground ginger
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 tablespoons chopped fresh gingerroot
• 2/3 cup finely chopped crystallized ginger

Directions:

1. Place almonds in a shallow pan and bake in a 350 degree oven for 8 to 10 minutes,or until golden brown; let cool, chop nuts.
2. In a mixing bowl cream butter and sugar until light and fluffy(I use my mixer); Beat in molasses and the eggs.
3. In a nother bowl combine flour, ground ginger, baking powder, salt: ADD to creamed mixture, mixing until blended.
4. Stir in fresh ginger and crystallized ginger; fold in nuts.
5. Divide dough in half; place on ungreased baking sheet and form into two logs about 1/2 inch thick, 1 1/2 inch wide and 14 inched long.spacing them at least 2 inches apart.
6. Bake in the middle of a preheated 325 degree oven for 25 minutes or until light golden brown.
7. Transfer from baking sheet to a rack;let cool 5 minutes; place on a cutting board, with a sharp serratrd knife slice diagonally at a 45 degree angle about 1/2 inch thick.
8. Lay the slices flat on the baking sheet and return to oven for 10 minutes, turning over once to dry slightly: let cool on rack and store in tightly covered container.