Ginger Almond Biscotti Recipe

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 for about 3 to 4 minutes. 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 for about 10 to 12 inches long, 2½ inches wide, and ½-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 for 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 ½ -inch thick slices.

Return pieces cut side down to baking sheet. Re-bake for 15 to 18 minutes, turning the biscotti over halfway through baking. Cool on the wire rack. Store in an airtight container.