This delicious biscotti is rich with ginger and cinnamon and is great plain for dunking in coffee, or with one end glazed with a tart lemon icing for enjoying anytime. I developed a biscotti craving, and decided to make a batch for myself using traditional spices used in holiday baking.
The biscotti turned out great, although they do firm up quite a bit while cooling, so do not be alarmed if they still seem soft after the second baking. I tried half plain which would be great for dunking in coffee, and then dipped the ends of the other half of the cookies in a lemon icing. Both were delicious; it just depends on how you prefer your biscotti. I used light molasses in my cookies, but if you used dark molasses the biscotti would be much darker and have a stronger flavor.
Note: These spicy biscotti are also very tasty dipped in melted white chocolate. Simply dip one end of the cookie in the chocolate and allow it to set as you do the glazed version.
- 3/4 Cup Brown Sugar
- 1 Stick (4 Ounces) Unsalted Butter, Softened
- 1/2 Cup Molasses
- 3 Eggs
- 3 Cups All-purpose Flour
- 1/2 Teaspoon Baking Powder
- 2 Teaspoons Ground Ginger
- 1/2 Teaspoon Salt
- 1 Tablespoon Cinnamon
- 1 Teaspoon Ground Nutmeg
- 1/2 Teaspoon Ground Cloves
- 1 1/2 Cups Whole, Blanched Almonds
- Powdered Sugar
- Lemon Juice
- Preheat the oven to 350 degrees F.
- Prepare two 12 X 15 inch baking sheets by lightly greasing them with butter, or placing silicon sheets on each.
- In a large bowl, beat together the butter, brown sugar, and molasses until light.
- Add one egg at a time, beating between each.
- Mix together the dry ingredients, and then add half to the butter mixture, and stir until mixed.
- Add the remaining dry ingredients and stir just until blended.
- Fold in the almonds.
- Divide the dough between the two prepared baking sheets, forming a rectangle about 8 inches long and 5 inches wide on each.
- Bake in the preheated oven for about 30 minutes, switching oven positions halfway, or until the tops feel set when pressed with your finger.
- Cool for 10 to 15 minutes, and then carefully slice crosswise into 3/4 inch slices.
- Place the slices flat, side by side on the baking sheets.
- Return to the oven, and bake an additional 10 minutes.
- Transfer to wire racks to cool.
- The cookies will firm up when cooling.
- Optional: If glazing, place about two cups of powdered sugar in a small bowl.
- Add lemon juice tablespoon by tablespoon, beating between each, until you have a thick, smooth glaze similar to pudding.
- Carefully dip one end of the cooled biscotti into the glaze, and then return it to the wire rack to set.
- Once all of the glazed cookies are set (about 2 to 3 hours) store in an airtight container.