So the gingerbread biscotti mentioned in Sarah’s post never made it to our cookie plates. The picture is a hint at why–it was just too tempting to share our coffee with just a couple every morning and since our gathering for dispersement of plates was delayed due to the weather, well……..next year I will bake a double (triple?) batch.
I am always on the lookout for another biscotti recipe and have tried many that failed to make the repeat list. I am thinking about tinkering with this recipe and ty to get some new flavors into this perfect dough. Biscotti recipes are all over the place in terms of fat and sugar content. Some taste like dry, boring cookies; some are too rich and delicate. The lowfat, low sugar ones I’ve tried are akin to sawdust. On it goes. What makes this recipe special is it’s seemingly perfect balance of sweet, spicy, and texture. Just enough sugar, butter and nuts to make it a success for dunking. The white chocolate dip adds a beautiful creamy coating.
Here’s the recipe–to dip, just melt white chocolate chips with a bit of butter to thin.
1 cup blanched almonds ( I didn’t bother to remove skins)
3/4 cup sugar
1/2 cup butter
1/2 cup dark molasses
1/4 cup minced fresh ginger
3 large eggs
3 cups all purpose flour
1 1/2 teaspoons baking powder
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
Place almonds in a pan and bake in a 350 degree oven until golden–10-15 min. Let cool and coarsely chop.
In a large mixing bowl beat sugar, butter, molasses and ginger until smooth. Add eggs, one at a time, beating after each addition. In a seperate bowl, mix the dry ingredients with the chopped almonds. Add to egg mixture; stir to blend. On 2 parchment lined baking sheets, pat dough into 4 flat loaves–1/2 inch thick, 2 inches wide and length of sheet. Bake until browned at edges and springy–about 25 minutes. Let loaves cool to touch and then cut into 1/2 inch diagonal slices. Bake 15-18 min. A great new trick I just found out about is to use racks on your baking sheets for the last baking. This allows perfect drying without having to turn the slices over. Makes about 50. Dip in white chocolate, if desired.