Gingerbread Biscotti

Bag these cookies for the ideal gift, but save enough to make the crust for Lemon Cheesecake.

Yield: about 2 dozen
Recipe from Oxmoor House

More From Oxmoor House

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Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 1/4 cup molasses
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup sliced almonds

Preparation

  1. Beat butter and sugars in a large bowl at medium speed with an electric mixer until light and fluffy. Add eggs, beating well; beat in molasses.
  2. Combine flour and next 7 ingredients; add to butter mixture, beating at low speed until blended. Stir in almonds.
  3. Divide dough in half; using floured hands, shape each portion into a 9" x 2" log on a lightly greased baking sheet.
  4. Bake at 350° for 28 minutes or until firm. Cool on baking sheet 5 minutes. Remove to a wire rack to cool 10 minutes. Reduce oven temperature to 300°.
  5. Cut each log diagonally into 3/4"-thick slices with a serrated knife, using a gentle sawing motion. Place slices on ungreased baking sheets. Bake 8 to 10 minutes; turn cookies over, and bake 8 to 10 more minutes. Cool completely on wire racks.
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