Gingerbread Biscotti Yield: 2 Dozen Biscotti Prep Time: 20 mins Cook Time: 40 mins A crisp biscotti with just

enough spice! Ingredients: 3/4 Cup Brown Sugar 1 Stick (4 Ounces) Unsalted Butter, Softened 1/2 Cup Molasses 3 Eggs 3 Cups All-purpose Flour 1/2 Teaspoon Baking Powder 2 Teaspoons Ground Ginger 1/2 Teaspoon Salt 1 Tablespoon Cinnamon 1 Teaspoon Ground Nutmeg 1/2 Teaspoon Ground Cloves 1 1/2 Cups Whole, Blanched Almonds Optional Glaze: Powdered Sugar Lemon Juice Directions: Preheat the oven to 350 degrees F. Prepare two 12 X 15 inch baking sheets by lightly greasing them with butter, or placing silicon sheets on each. In a large bowl, beat together the butter, brown sugar, and molasses until ligh t. Add one egg at a time, beating between each. Mix together the dry ingredients, and then add half to the butter mixture, and stir until mixed. Add the remaining dry ingredients and stir just until blended. Fold in the almonds. Divide the dough between the two prepared baking sheets, forming a rectangle ab out 8 inches long and 5 inches wide on each. Bake in the preheated oven for about 30 minutes, switching oven positions halfw ay, or until the tops feel set when pressed with your finger. Cool for 10 to 15 minutes, and then carefully slice crosswise into 3/4 inch sli ces. Place the slices flat, side by side on the baking sheets. Return to the oven, and bake an additional 10 minutes. Transfer to wire racks to cool. The cookies will firm up when cooling. Optional: If glazing, place about two cups of powdered sugar in a small bowl. Add lemon juice tablespoon by tablespoon, beating between each, until you have a thick, smooth glaze similar to pudding. Carefully dip one end of the cooled biscotti into the glaze, and then return it to the wire rack to set. Once all of the glazed cookies are set (about 2 to 3 hours) store in an airtigh

t container.