| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
50 |
Servings |
INGREDIENTS
| 1 |
c |
Almonds, blanched |
| 3/4 |
c |
Sugar |
| 1/4 |
lb |
Butter |
| 1/2 |
c |
Molasses, dark |
| 1/2 |
c |
Crystallized ginger, chopped |
| 3 |
|
Egg |
| 3 |
c |
Flour |
| 1/2 |
tb |
Baking powder |
| 1 |
tb |
Cinnamon, ground |
| 1 |
ts |
Nutmeg, ground |
| 1/2 |
ts |
Cloves, ground |
| 1/2 |
ts |
Allspice, ground |
| 1 |
ts |
Ground ginger |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Place almonds in a 8 to 9 inch square pan. Bake in a 350 F. oven until
golden, 10 to 15 minutes. Let cool, coarsely chop, and set aside.
In large bowl of an electric mixer, beat sugar, butter, molasses, and
ginger until smooth. Add eggs, 1 at a time, beating after each addition.
In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice
and almonds. Add to egg mixture; stir to blend. On two greased 12x15 inch
baking sheets, use well-floured hands to pat dough into 4 flat loaves,
spacing them evenly on sheets; eac h loaf should be about 1/2 inch thick, 2
inches wide and the length of the baking sheet. Bake in a 350 F. oven until
browned at edges and springy to touch, about 25 minutes; switch positions
of pans halfway through baking.
Let loaves stand on baking sheets until cool to touch, then cut into long,
1/2-inch thick diagonal slices. On baking sheets, arrange slices close
together with a cut side down. Return to oven and bake at 350 F. until
cookies are brown, 15 to 18 minutes longer; switch positions of pans
halfway through baking.
Transfer biscotti to racks and let cool completely. Serve, or store
airtight up to 1 month; freeze for longer storage.
From: shelley.rodgers@f202.n161.z1.fidonet.org (Shelley Rodgers)
NOTES : Crystalized ginger can be snipped using kitchen shears.
Posted to MC-Recipe Digest V1 #482 by Sue <suechef@sover.net> on Feb 12,
1997.
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