Triple Gingers Lovers' Biscotti
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Yields:
-
3.5 dozen biscotti
ingredients
- 177.44 ml almonds
- 118.29 ml butter
- 59.14 ml dark brown sugar, firmly packed
- 29.58 ml molasses
- 2 eggs
- 532.32 ml flour
- 9.85 ml ground ginger
- 7.39 ml baking powder
- 1.23 ml salt
- 29.58 ml chopped fresh gingerroot
- 157.80 ml finely chopped crystallized ginger
directions
- 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.
- In a mixing bowl cream butter and sugar until light and fluffy(I use my mixer); Beat in molasses and the eggs.
- In a nother bowl combine flour, ground ginger, baking powder, salt: ADD to creamed mixture, mixing until blended.
- Stir in fresh ginger and crystallized ginger; fold in nuts.
- 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.
- Bake in the middle of a preheated 325 degree oven for 25 minutes or until light golden brown.
- 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.
- 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.
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RECIPE SUBMITTED BY
Barb G.
Sonora, California