Festive Gingerbread Almond Biscotti
These delightful Festive Gingerbread Almond Biscotti are perfect for celebrating the holiday season! Crisp on the outside yet tender on the inside, they combine the warm spices of cinnamon, nutmeg, and clove with the rich flavor of dark molasses and the unique zing of candied ginger. With toasted almonds providing a satisfying crunch, these biscotti are not only a delicious treat for yourself, but also a charming gift for friends and family during Christmas and New Year gatherings. Package them in festive boxes or jars, and watch the smiles appear as they recall nostalgic holiday flavors.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
blanched almonds
1 cup (toasted and coarsely chopped)
sugar
3/4 cup (granulated)
butter
1/4 lb (softened)
dark molasses
1/2 cup (unsweetened)
candied ginger
4 pieces (minced fine)
eggs
3 (large, room temperature)
flour
3 cups (all-purpose)
baking powder
1/2 tablespoon
cinnamon
1 tablespoon (ground)
nutmeg
1 teaspoon (ground)
ground cloves
1/2 teaspoon
ground allspice
1/2 teaspoon
Instructions
1
Preheat your oven to 350°F (175°C).
2
Spread the blanched almonds in an 8 or 9-inch square pan and toast them in the oven for 10-15 minutes, or until they are golden and fragrant. Keep an eye on them to prevent burning. Once done, let them cool completely.
3
Chop the toasted almonds coarsely and set aside.
4
In a large mixing bowl, combine the sugar, softened butter, molasses, and minced candied ginger. Using an electric mixer, beat the mixture on medium speed until it becomes smooth and creamy.
5
Add the eggs to the mixture one at a time, mixing well after each addition until fully incorporated.
6
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, allspice, and the chopped almonds until well combined.
7
Gradually add the dry ingredients into the wet mixture, stirring until the dough is smooth and uniform.
8
Using lightly floured hands, divide the dough into two portions. On two greased 12x15-inch baking sheets, pat each portion into a flat loaf approximately 1/2-inch thick and 2 inches wide, making sure to space them evenly.
9
Bake the loaves for 25 minutes, or until the edges turn golden brown and the surfaces spring back when touched. Remember to switch the positions of the baking sheets halfway through the baking time.
10
Once baked, remove the sheets from the oven and allow the loaves to cool until they can be handled. Then, carefully slice each loaf into 1/2-inch thick diagonal pieces.
11
Arrange the biscotti slices cut side down on the baking sheets, spacing them closely together.
12
Return the baking sheets to the oven and bake the slices for an additional 15 to 18 minutes, switching the pans' positions halfway through to ensure even cooking. The biscottis will be crisp and lightly browned when finished.
13
Allow the biscotti to cool completely on a wire rack before enjoying or packaging for gifting.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What flavor profile does the Festive Gingerbread Almond Biscotti have?
These biscotti combine the warm spices of cinnamon, nutmeg, and clove with the rich flavor of dark molasses and the unique zing of candied ginger, complemented by toasted almonds.
How many ingredients are required for this recipe?
The recipe requires 12 main ingredients including blanched almonds, sugar, butter, dark molasses, candied ginger, eggs, flour, baking powder, and a variety of spices.
What is the first step in preparing the almonds?
You should toast the blanched almonds in a 350°F (175°C) oven for 10-15 minutes until they are golden and fragrant, then let them cool completely.
How should the almonds be prepared after toasting?
Once cooled, the toasted almonds should be chopped coarsely before being added to the dry ingredients.
What kind of molasses is used in this biscotti recipe?
The recipe calls for 1/2 cup of unsweetened dark molasses.
How should the candied ginger be prepared?
You should take 4 pieces of candied ginger and mince them fine before adding them to the wet mixture.
At what temperature should the oven be set?
The oven should be preheated to 350°F (175°C) for both the toasting and the baking process.
How do you mix the wet ingredients?
Using an electric mixer, beat the sugar, softened butter, molasses, and minced candied ginger on medium speed until smooth and creamy.
When should the eggs be added to the mixture?
Add the 3 large, room-temperature eggs one at a time to the creamed mixture, mixing well after each addition.
Which spices are included in the dry ingredient mix?
The dry mix includes ground cinnamon, ground nutmeg, ground cloves, and ground allspice.
How much flour is needed for the Festive Gingerbread Almond Biscotti?
The recipe requires 3 cups of all-purpose flour.
How do you shape the biscotti dough before the first bake?
Divide the dough into two portions and pat each into a flat loaf approximately 1/2-inch thick and 2 inches wide on greased baking sheets.
How long do the biscotti loaves bake the first time?
The loaves bake for 25 minutes, or until the edges are golden brown and the surfaces spring back when touched.
Why do you need to switch the positions of the baking sheets?
Switching the positions halfway through the baking time ensures that the loaves and slices cook and brown evenly.
When should you slice the baked loaves?
Wait until the loaves have cooled enough to be handled comfortably before slicing them into diagonal pieces.
How thick should the biscotti slices be?
The loaves should be sliced into pieces that are approximately 1/2-inch thick.
How should the slices be arranged for the second bake?
Arrange the biscotti slices cut side down on the baking sheets, spacing them closely together.
How long is the second baking period?
The slices bake for an additional 15 to 18 minutes until they are crisp and lightly browned.
What is the final texture of the biscotti?
The biscotti are crisp on the outside yet tender on the inside with a satisfying crunch from the toasted almonds.
Where should the biscotti cool after the final bake?
They should cool completely on a wire rack before you eat them or package them for gifting.
What occasions are these biscotti best suited for?
They are perfect for Christmas and New Year gatherings, and make excellent gifts when packaged in festive boxes or jars.
Is baking powder used in this recipe?
Yes, the recipe uses 1/2 tablespoon of baking powder.
What is the recommended size for the baking sheets?
The recipe suggests using two 12x15-inch baking sheets.
Should the baking sheets be prepared in any specific way?
Yes, the baking sheets should be greased before patting the dough into loaves.
What should the consistency of the butter be?
The butter should be softened to room temperature for proper mixing.
Can I use cold eggs?
The recipe recommends using large eggs at room temperature for the best results.
What tags are associated with this recipe?
Tags include biscotti, gingerbread, holiday baking, christmas treats, cookies, giftable, almonds, spiced cookies, dessert, and winter.
How many pieces of candied ginger are used?
The recipe calls for 4 pieces of candied ginger.
Is any allspice used in this recipe?
Yes, 1/2 teaspoon of ground allspice is included in the dry ingredients.
How much cinnamon is needed?
The recipe requires 1 tablespoon of ground cinnamon.