Three styles of ginger-powdered, fresh and candied-permeate these spicy cookies. The recipe come from Lou Seiberts Pappas Biscotti Cook Book. Makes 3 1/2 dozen Biscotti's
Provided by Barb G.
Categories Dessert
Time 1h15m
Yield 3 1/2 dozen biscotti
Number Of Ingredients 11
Steps:
- Place almonds in a shallow pan and bake in a 350 degree oven for 8 to 10 minutes,or until golden brown; let cool, chop nuts.
- In a mixing bowl cream butter and sugar until light and fluffy(I use my mixer); Beat in molasses and the eggs.
- In a nother bowl combine flour, ground ginger, baking powder, salt: ADD to creamed mixture, mixing until blended.
- Stir in fresh ginger and crystallized ginger; fold in nuts.
- Divide dough in half; place on ungreased baking sheet and form into two logs about 1/2 inch thick, 1 1/2 inch wide and 14 inched long.spacing them at least 2 inches apart.
- Bake in the middle of a preheated 325 degree oven for 25 minutes or until light golden brown.
- Transfer from baking sheet to a rack;let cool 5 minutes; place on a cutting board, with a sharp serratrd knife slice diagonally at a 45 degree angle about 1/2 inch thick.
- Lay the slices flat on the baking sheet and return to oven for 10 minutes, turning over once to dry slightly: let cool on rack and store in tightly covered container.
Nutrition Facts : Calories 843.3, Fat 45.6, SaturatedFat 18.9, Cholesterol 190.6, Sodium 661.5, Carbohydrate 92.9, Fiber 5.9, Sugar 23.5, Protein 18.9
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