Triple Gingers Lovers Biscotti

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Three styles of ginger-powdered, fresh and candied-permeate these spicy cookies. The recipe come from lou seiberts pappas biscotti cook book. Makes 3 1/2 dozen biscotti's

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Steps

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Place almonds in a shallow pan and bake in a 350 degree oven for 8 to 10 minutes , or until golden brown.

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Let cool , chop nuts.

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In a mixing bowl cream butter and sugar until light and fluffy.

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Beat in molasses and the eggs.

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In a nother bowl combine flour , ground ginger , baking powder , salt: add to creamed mixture , mixing until blended.

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Stir in fresh ginger and crystallized ginger.

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Fold in nuts.

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Divide dough in half.

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Place on ungreased baking sheet and form into two logs about 1 / 2 inch thick , 1 1 / 2 inch wide and 14 inched long.

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Spacing them at least 2 inches apart.

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Bake in the middle of a preheated 325 degree oven for 25 minutes or until light golden brown.

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Transfer from baking sheet to a rack.

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Let cool 5 minutes.

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Place on a cutting board , with a sharp serratrd knife slice diagonally at a 45 degree angle about 1 / 2 inch thick.

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Lay the slices flat on the baking sheet and return to oven for 10 minutes , turning over once to dry slightly: let cool on rack and stor.

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Ingredients

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almonds, butter, dark brown sugar, molasses, eggs, flour, ground ginger, baking powder, salt, fresh gingerroot, crystallized ginger