Ginger Almond Biscotti

1 . Stage

Bake the almonds: Spread the almonds out on a sheet pan and bake them at 350°F for 10 minutes. Let cool, then roughly chop.

2 . Stage

Make the biscotti dough base: Beat together the sugar and butter until light and fluffy (about 3 to 4 minutes). Add the molasses and beat a minute more. Add eggs one at a time, beating for 1 minute after each addition. Mix in the minced ginger.

3 . Stage

Mix in the dry ingredients and the almonds: Whisk together the flour, baking powder, cinnamon, nutmeg, ground cloves and allspice. Add the flour mixture into the butter and eggs mixture, one third at a time. Stir in the almonds.

4 . Stage

Refrigerate the dough for 1 hour

5 . Stage

Shape into long rectangles: Turn the dough out onto a well-floured board, and divide in half. With floured hands, shape into long rectangles about 10-12 inches long, 2 1/2 inches wide and 1/2 inch high. Transfer to a parchment or silicone lined baking sheet.

6 . Stage

Bake: Bake at 350°F until golden brown and firm to the touch in the center, 25 to 30 minutes. Remove from oven, and let stand until cool enough to handle.

7 . Stage

Cut diagonally: Transfer the rectangles to a cutting board. Using a serrated bread knife, cut the rectangles on the diagonal into 1/2-inch-thick slices.

8 . Stage

Bake again: Return pieces cut side down to baking sheet. Re-bake 15-18 minutes, turning the biscotti over half way through baking. Cool on wire rack. Store in airtight container. Dip in wine after dinner (classic Italian fashion) or coffee, tea, or hot cocoa.