Holiday Gingerbread Biscotti

Recipe by OceanIvy
READY IN: 1hr 20mins




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