A delicious gingerbread biscotti recipe with crunchy almonds, perfect for a cold winter day.
Preheat the oven to 350-degrees F. Lightly grease one large baking sheet with butter.C
In a large bowl, cream together butter and molasses until light and fluffy.
Add egg, beating well.
In another bowl, combine the sugars, flour, baking powder, cinnamon, ginger, nutmeg and salt.
Mix the dry ingredients into the butter mixture until a sticky dough is formed
Using your hands, gently incorporate the almonds. Place dough on a lightly floured surface.
Lightly flour your hands. Shape dough into a slightly flattened log about 5-inches by 8 inches.
Place log onto prepared baking sheet.
Bake for 25-30 minutes.
Remove from oven and place baking sheet on a wire rack to cool 15 minutes.
Reduce the oven temperature to 300 degrees and leave on while biscotti is cooling.
Once cooled, transfer the log to a cutting board.
Using a serrated knife, cut diagonally into 3/4-inch slices.
Place the slices cut side down on the baking sheets.
Bake 15-20 minutes, turning biscotti over once during that time. Cool on wire rack.
Note: the longer you bake these at a low temperature, the crunchier they will become.