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Gingerbread Biscotti

All the classic flavors of gingerbread in a crisp biscotti.

Quick Facts

Prep Time: 30 minutes
Bake Time: 30 to 40 minutes
Serving Size: 1 biscotti
Yield: 3 dozen

Ingredients

  • 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 teaspoon Argo® Baking Powder
  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1 cup chopped, toasted slivered almonds
  • 1/4 cup finely chopped, toasted slivered almonds, optional

Directions

  1. 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.