Holiday Gingerbread Biscotti

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

• Ready In: 1 hr 20 mins
• Yields: 40 biscotti

Ingredients

• 1  cup  almonds, blanched
• 3⁄4 cup sugar
• 1⁄4 lb butter
• 1⁄2 cup molasses, dark
• 4  pieces candied ginger, minced fine
• 3  eggs
• 3  cups flour
• 1⁄2 tablespoon baking powder
• 1  tablespoon cinnamon
• 1  teaspoon nutmeg
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon ground allspice

Directions

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