Gingerbread Biscotti

Ingredients

4 oz. SilverBrook Solid Grade AA Salted Butter
         RFS Item 73400
3/4 c. Sugar
1/2 c. Dark Molasses
1/2 tsp Culinary Secrets Ground Ginger
          RFS Item 24054
3 large Eggs
3-1/3 c. Flour
1-1/2 tsp. Baking powder
4 tsp. Culinary Secrets Ground Cinnamon
          RFS Item 24180
1 tsp. Culinary Secrets Ground Nutmeg
          RFS Item 24084
1/2 tsp. Culinary Secrets Ground Allspice
              RFS Item 24292
1/2 tsp. Culinary Secrets Ground Cloves
              RFS Item 24162
4 oz. Almonds, blanched, chopped, toasted

Directions

1. Preheat oven to 400 F.

2. Beat butter with sugar and molasses in a large bowl until well blended. Add the Culinary Secrets Ground Ginger and eggs.

3. Combine flour, baking powder, spices and toasted almonds in a separate bowl. Add flour mixture to butter mixture and beat thoroughly.

4. Shape dough into 3 rolls, each measuring approximately 13-inches long, 1-inch thick and 2-inches wide. Place rolls 4-inches apart on a greased baking sheet. Bake loaves for 15 to 20 minutes until browned.

5. Cut rolls crosswise, 1/2-inch thick, using a sharp or serrated knife. Place slices, cut side down, on baking sheet and continue baking until toasted a slightly darker color and firm and dry to touch, about 15 to 20 minutes. Transfer to wire rack and cool.