I always enjoy making holiday treats for people. Last year I made two different kinds of biscotti for the teachers at school. The gingerbread was my favorite. Place them in clear cellophane bags, tie with a ribbon and add a tag and you're all set!
Gingerbread Biscotti
Ingredients:
1/2 Cup butter
1/2 Cup sugar
1/2 Cup firmly packed light brown sugar
1/4 cup dark molasses
2 eggs
2 1/2 cups flours
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoons ground ginger
1 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
1/4 teaspoon cloves, ground
1/4 teaspoon salt
1/2 cup sliced almonds
Directions:
1. In large bowl of an electric mixer, beat sugar, butter, molasses until smooth.
2. Add eggs, 1 at a time, beating after each addition.
3. In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, ginger and almonds.
4. Add to egg mixture; stir to blend.
5. On two greased 12x15 inch baking sheets, use well-floured hands to pat dough into two 9x2 inch logs, spacing them evenly on sheets.
6. Bake in a 350 F. oven until browned at edges and firm, about 25-28 minutes.
7. Let loaves stand on baking sheets until cool to touch, then cut into long, 1/4-inch thick diagonal slices.
8. On baking sheets, arrange slices close together with a cut side down.
9. Return to oven and bake at 300* for 8-10 minutes.
10. Transfer biscotti to racks and let cool completely.
Serve, or store airtight up to one month; freeze for longer storage.
Yields: About two dozen.
