1 c Almonds, blanched
3/4 c Sugar
1/4 lb Butter
1/2 c Molasses, dark
1/4 c Ginger, fresh minced
3 c Flour
1/2 T Baking powder
1 T Cinnamon, ground
1 t Nutmeg, ground
1/2 t Cloves, ground
1/2 t Allspice, ground
Place almonds in a 8 to 9 inch square pan. Bake in a 350 F. oven until golden,
10 to 15 minutes. Let cool, coarsely chop, and set aside.
large bowl of an electric mixer, beat sugar, butter, molasses, and ginger until
smooth. Add eggs, 1 at a time, beating after each addition.
In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and
almonds. Add to egg mixture; stir to blend. On two greased 12x15 inch baking
sheets, use well-floured hands to pat dough into 4 flat loaves, spacing them
evenly on sheets; each loaf should be about 1/2 inch thick, 2 inches wide and
the length of the baking sheet. Bake in a 350¼F. oven until browned at edges and
springy to touch, about 25 minutes; switch positions of pans halfway through
Let loaves stand on baking sheets until cool to touch, then cut into long,
1/2-inch thick diagonal slices. On baking sheets, arrange slices close together
with a cut side down. Return to oven and bake at 350 F. until cookies are brown,
15 to 18 minutes longer; switch positions of pans halfway through baking.
Transfer biscotti to racks and let cool completely. Serve, or store airtight up
to 1 month; freeze for longer storage.