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Add a photoServings: 12
Ingredients
- 1 c. Almonds, blanched
- 3/4 c. Sugar
- 1/4 lb Butter
- 1/2 c. Molasses, dark
- 1/4 c. Ginger, fresh, chopped
- 3 x Egg
- 3 c. Flour
- 1/2 Tbsp. Baking pwdr
- 1 Tbsp. Cinnamon, grnd
- 1 tsp Nutmeg, grnd
- 1/2 tsp Cloves, grnd
- 1/2 tsp Allspice, grnd
Directions
- Place almonds in a 8 to 9 inch square pan. Bake in a 350 F. oven till golden brown, 10 to 15 min. Let cold, coarsely chop, and set aside. In large bowl of an electric mixer, beat sugar, butter, molasses, and ginger till smooth. Add in Large eggs, 1 at a time, beating after each addition. In a bowl, stir flour, baking pwdr, cinnamon, nutmeg, cloves, allspice and almonds.
- Add in to egg mix; stir to blend. On two greased 12x15 inch baking sheets, use well-floured hands to pat dough into 4 flat loaves, spacing them proportionately on sheets; each loaf should be about 1/2 inch thick, 2 inches wide and the length of the baking sheet. Bake in a 350 F. oven till browned at edges and springy to touch, about 25 min; switch positions of pans halfway through baking. Let loaves stand on baking sheets till cold 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. till cookies are brown, 15 to 18 min longer; switch positions of pans halfway through baking. Transfer biscotti to racks and let cold completely. Serve, or possibly store airtight up to 1 month; freeze for longer storage.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 12 servings | |
| Calories 361 | |
| Calories from Fat 132 | 37% |
| Total Fat 15.31g | 19% |
| Saturated Fat 5.78g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 237mg | 10% |
| Potassium 352mg | 10% |
| Total Carbs 50.39g | 13% |
| Dietary Fiber 2.6g | 9% |
| Sugars 21.15g | 14% |
| Protein 7.42g | 12% |
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