Triple Gingers Lovers' Biscotti |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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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 Ingredients:
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.
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