This delicious biscotti is rich with ginger and cinnamon and is great plain for dunking in coffee, or with one end glazed with a tart lemon icing for enjoying anytime.

:Makes About 24 Biscotti 5 Inches Long

by Deborah Mele

There was so much discussion in the forum recently about biscotti, that I developed my own biscotti craving and decided to make a batch for myself. I was yearning for something that uses spices typical of the holiday season so I chose this recipe, which is one that I had on file for quite a while but never had tried. The biscotti turned out great, although they do firm up quite a bit while cooling, so do not be alarmed if they still seem soft after the second baking. I tried half plain which would be great for dunking in coffee, and then dipped the ends of the other half of the cookies in a lemon icing. Both were delicious; it just depends on how you prefer your biscotti.


3/4 Cup Sugar

1 Stick (1/4 Pound) Unsalted Butter, Softened

1/2 Cup Molasses

3 Eggs

3 Cups All-purpose Flour

1/2 Teaspoon Baking Powder

2 Teaspoons Ginger

1/2 Teaspoon Salt

1 Tablespoon Cinnamon

1 Teaspoon Ground Nutmeg

1/2 Teaspoon Cloves

1 1/2 Cups Whole, Blanched Almonds


Optional Glaze:

Powdered Sugar

Lemon Juice

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 and molasses until light. Add one egg at a time, beating between each. Mix together the dry ingredients, and then add half to the butter mixture. 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 about 8 inches long and 5 inches wide on each. Bake in the preheated oven for about 30 minutes, switching oven positions halfway, 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 slices. Place the slices flat, side by side on the baking sheets. Return to the oven, and bake an additional 15 minutes. Transfer to wire racks to cool. The cookies will firm up when cooling.




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 airtight container.

Note: These spicy biscotti are also very tasty dipped in melted white chocolate. Simply dip one end of the cookie in the chocolate and allow it to set as you do the glazed version.