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Gingerbread Biscotti
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 50 - Change
Nutritional Facts
Servings Per Recipe: 50

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Gingerbread Biscotti

Date Added: May 17, 2014

Ingredients:

1 Cup Almond blanched
3/4 Cup Sugar
1/4 Pound Butter small lump
1/2 Cup Molasses dark
1/4 Cup Ginger fresh minced
3 Unit Eggs separated
3 Cups Flour whole wheat
1/2 Tablespoon Baking Powder plus 1 teaspoon
1 Tablespoon Cinnamon ground
1 Teaspoon Nutmeg ground
1/2 Teaspoon Cloves ground
1/2 Teaspoon Allspice ground
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Directions:

1. Place almonds in a 8 to 9 inch square pan.

2. Bake in a 350 F oven until golden, 10 to 15 minutes.

3. Let cool, coarsely chop, and set aside. In large bowl of an electric mixer, beat sugar, butter, molasses, and ginger until smooth.

4. Add eggs, 1 at a time, beating after each addition.

5. In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds.

6. 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; each loaf should be about 1/2 inch thick, 2 inches wide and the length of the baking sheet.

7. Bake in a 350 F oven until browned at edges and springy to touch, about 25 minutes; switch positions of pans halfway through baking.

8. Let loaves stand on baking sheets until cool to touch, then cut into long, 1/2-inch thick diagonal slices.

9. On baking sheets, arrange slices close together with a cut side down.

10. Return to oven and bake at 350 F until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking.

11. Transfer biscotti to racks and let cool completely.

12. Serve, or store airtight up to 1 month; freeze for longer storage.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Tree Nuts, Butter, Gluten, Almonds, Sulfites, Natural Sweeteners allergies.
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