Just like old fashioned gingerbread, except biscotti is crisp rather than soft. These not only have the distinctive taste of molasses, but also strong bite of candied ginger.
Ingredients:
- 3/4 cup crystallized ginger
- 2 tbsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 6 tbsp butter
- 2 eggs, large
- 1/4 cup light molasses
- 2 3/4 cup flour
- 1 1/2 tsp baking powder
Preparation:
Split ginger in half. Finely chop one half, and coarsely chop the other. Set aside. Combine ground ginger, allspice, cinnamon, nutmeg, and both sugars. Beat in eggs then molasses, until smooth. Stir in chopped crystalized ginger. Sift in flour and baking powder. Beat until just mixed. Dough should be thick and a little sticky. Divide dough in half and wrap with plastic wrap. Chill for 2-3 hours. Preheat oven to 375F. Shape each portion of dough into a log (1/2 inch thick, 2 inches wide and 12 inches long). Place on greased pan, 2 inches apart. Bake for 25-30 minutes, then remove from oven. Let cool for about 5 minutes. Slice each loaf into 1/2 inch thick slices. Places slices back on cookie sheet and put back into the oven. Bake for another 10 minutes.Makes 30 biscotti