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Gingerbread Biscotti

Spice Islands®

Gingerbread Biscotti


  • Prep Time: 30 minutes
  • Total Time: 1 hour 10 minutes

3 dozen


1/2 cup butter OR margarine, softened

3/4 cup sugar

1/2 cup dark molasses

3 eggs

3-1/3 cups flour

1-1/2 teaspoons baking powder

4 teaspoons Spice Islands® Ground Saigon Cinnamon

2 teaspoons Spice Islands® Ground Ginger

1 teaspoon Spice Islands® Ground Nutmeg

1/2 teaspoon Spice Islands® Ground Allspice

1/2 teaspoon Spice Islands® Ground Cloves

1 cup chopped, toasted slivered almonds

1/4 cup finely chopped, toasted slivered almonds, optional


Preheat oven to 350º F.

Beat butter or margarine with the sugar and molasses in a large bowl until well blended. Add the eggs.

Combine the flour, baking powder, spices and 1 cup almonds in a separate bowl. Add the flour mixture to the butter mixture and beat thoroughly.

Divide dough in half.  Shape each into a log about 13 inches long.  Flatten slightly to 1-inch thick and about 2-inches wide. Place rolls 4 inches apart on a greased baking sheet.  Sprinkle with 1/4 cup almonds, if desired.

Bake loaves for 15 to 20 minutes, until browned and puffed.  Cool 15 minutes.

Cut rolls crosswise, 1/2-inch thick, using a sharp or serrated knife. Place slices, cut side down, on baking sheet.

Continue baking until toasted a slightly darker color, and firm and dry to the touch, about 15 to 20 minutes more.

Transfer to a wire rack and let cool.

Recipe Note: To toast almonds: arrange chopped almonds in a single layer on a baking sheet. Place in 250º oven for approximately 10 minutes, until slightly browned. Cool.

TIP:  Store up to 3 days in a tightly closed container, or freeze.

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