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Gingerbread Biscotti

Prep: 30 min
Makes: 3 dozen

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Ingredients

Directions

Preheat oven to 350º F.

Beat butter or margarine with the sugar and molasses in a large bowl until well blended. Add the eggs.

Combine the flour, baking powder, spices and 1 cup almonds in a separate bowl. Add the flour mixture to the butter mixture and beat thoroughly.

Divide dough in half.  Shape each into a log about 13 inches long.  Flatten slightly to 1-inch thick and about 2-inches wide. Place rolls 4 inches apart on a greased baking sheet.  Sprinkle with 1/4 cup almonds, if desired.

Bake loaves for 15 to 20 minutes, until browned and puffed.  Cool 15 minutes.

Cut rolls crosswise, 1/2-inch thick, using a sharp or serrated knife. Place slices, cut side down, on baking sheet.

Continue baking until toasted a slightly darker color, and firm and dry to the touch, about 15 to 20 minutes more.

Transfer to a wire rack and let cool.

Recipe Note: To toast almonds: arrange chopped almonds in a single layer on a baking sheet. Place in 250º oven for approximately 10 minutes, until slightly browned. Cool.

TIP:  Store up to 3 days in a tightly closed container, or freeze.

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