-
1
Sift flour and add baking powder, salt and nutmeg.
-
2
In a separate bowl mix together the molasses, butter and egg.
-
3
Add this to the flour, sprinkle in chopped ginger, add almond essence and combine until you reach a thick sticky dough.
-
4
Tip the dough onto a clean surface sprinkled with a small amount of flour and knead a few times until the dough is fully combined, less sticky and can be moulded into a log shape.
-
5
Cook at approximately 190 degrees Celsius until it has risen slightly and become firm and breadlike.
-
6
For me this takes roughly 15 minutes but again, I would recommend using your judgement.
-
7
Remove from oven and use a serrated knife to slice into 1 inch thick strips.
-
8
Mix some egg, cinnamon, honey and ground ginger and baste this onto one side of the slices.
-
9
Return to the oven either on a low heat allowing the biscotti to dry out gradually and become crisp.
-
10
Or keep the heat high and cook until hard and crispy, turning the biscotti over to brown both sides.
-
11
Alternatively remove when still slightly soft in the middle depending on your preference.
-
12
Allow to cool and place in an air tight container.
-
13
These will keep for quite some time and the yield will vary depending on how thick your slices are.
