Ginger Almond Biscotti

Directions

Spread the almonds out on a sheet pan and bake them at 350 degrees F for 10 minutes. Let cool, then roughly chop.

Beat together the sugar and butter until light and fluffy . Add the molasses and beat a minute more. Add eggs one at a time, beating for 1 minute after each addition. Mix in the minced ginger.

Whisk together the flour, baking powder, cinnamon, nutmeg, ground cloves and allspice. Add the flour mixture into the butter and eggs mixture, one third at a time. Stir in the almonds. Refrigerate the dough for 1 hour.

Turn the dough out onto a well-floured board, and divide in half. With floured hands, shape into long rectangles about 10-12 inches long, 2 1/2 inches wide and 1/2 inch high. Transfer to a parchment or silicone lined baking sheet.

Bake at 350 degrees F until golden brown and firm to the touch in the center, 25 to 30 minutes. Remove from oven, and let stand until cool enough to handle.

Transfer the rectangles to a cutting board. Using a serrated bread knife, cut the rectangles on the diagonal into 1/2-inch-thick slices.

Return pieces cut side down to baking sheet. Re-bake 15-18 minutes, turning the biscotti over half way through baking. Cool on wire rack. Store in airtight container. Dip in wine after dinner or coffee, tea, or hot cocoa.