Gingerbread Biscotti

Ingredients

• 0.5 cup almonds sliced
• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 0.5 cup firmly brown sugar light packed
• 0.5 cup butter softened
• 2 large eggs 
• 2.5 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 1.5 teaspoons ground ginger 
• 0.5 teaspoon ground nutmeg 
• 0.3 cup blackstrap molasses 
• 0.3 teaspoon salt 
• 0.5 cup sugar 

Equipment

• bowl
• baking sheet
• oven
• wire rack
• hand mixer
• serrated knife

Directions

1. Beat butter and sugars in a large bowl at medium speed with an electric mixer until light and fluffy.
2. Add eggs, beating well; beat in molasses.
3. Combine flour and next 7 ingredients; add to butter mixture, beating at low speed until blended. Stir in almonds.
4. Divide dough in half; using floured hands, shape each portion into a 9" x 2" log on a lightly greased baking sheet.
5. Bake at 350 for 28 minutes or until firm. Cool on baking sheet 5 minutes.
6. Remove to a wire rack to cool 10 minutes. Reduce oven temperature to 30
7. Cut each log diagonally into 3/4"-thick slices with a serrated knife, using a gentle sawing motion.
8. Place slices on ungreased baking sheets.
9. Bake 8 to 10 minutes; turn cookies over, and bake 8 to 10 more minutes. Cool completely on wire racks.