Ginger Almond Biscotti

Ingredients

• 1 cup blanched slivered almonds
• 3/4 cup sugar
• 1/2 cup butter
• 1/2 cup molasses
• 3 large eggs
• 1/4 cup minced fresh ginger
• 3 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon and nutmeg
• 1/2 teaspoon each ground cloves and allspice

Directions

1. Bake the almonds: Spread the almonds out on a sheet pan and bake them at 350 degrees F for 10 minutes. Let cool, then roughly chop.
2. Make the biscotti dough base: Beat together the sugar and butter until light and fluffy (about 3 to 4 minutes). Add the molasses and beat a minute more.
3. Add eggs one at a time, beating for 1 minute after each addition. Mix in the minced ginger.
4. Mix in the dry ingredients and the almonds: Whisk together the flour, baking powder, cinnamon, nutmeg, ground cloves and allspice.
5. Add the flour mixture into the butter and eggs mixture, one third at a time. Stir in the almonds.
6. Refrigerate the dough for 1 hour.
7. Shape into long rectangles: 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.
8. Bake: 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.
9. Cut diagonally: Transfer the rectangles to a cutting board. Using a serrated bread knife, cut the rectangles on the diagonal into 1/2-inch-thick slices.
10. Bake again: Return pieces cut side down to baking sheet. Re-bake 15-18 minutes, turning the biscotti over half way through baking.
11. Cool on wire rack. Store in airtight container.
12. Dip in wine after dinner (classic Italian fashion) or coffee, tea, or hot cocoa.