1/2 cup softened, unsalted butter ……................................1/2 cup molasses
1/4 cup brown sugar (I like dark)…………………............… 1/4 cup granulated sugar
2 eggs …………………………………….................….......... 1 tsp almond extract
1 tsp vanilla extract …………………..…........................… 2-1/4 cups flour
1 tsp baking powder…………………............................…… 1 tsp cinnamon
1/4 tsp EACH ginger AND nutmeg ….............................….. 1/2 cup ground almonds
Optional GLAZE:
1-2 cups powdered sugar
1-2 TB liquid (brandy, milk, water)
OPTIONAL: sprinkles ~or~ sliced or chopped almonds
Whisk liquid into powdered sugar 1 tsp at a time, until smooth & thicker glaze consistency.
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Preheat oven to 350. Line a baking sheet with parchment paper.
In a bowl, cream butter, molasses and sugars. Add eggs and flavorings and mix well. Stir in rest of ingredients (mixture will be stiff).
Form into 2 long logs (for mandel brot or mini-biscotti) or 1 thicker loaf (for biscotti). I do this on a lightly-floured cutting board * With hands, rolling pin or back of spoon: smooth the loaf out into a rectangle about 1/2" thick. Put the loaves onto the baking sheet.
Bake for 25-30 minutes; remove from oven. Immediately slice each loaf into about 1” slices (serrated knife is best) and turn all slices onto their sides. Return to oven and bake another 10 minutes. Remove from oven and cool. ~
If you want a clearer glaze, you can drizzle/spread them while they’re still hot ~ If you want a thicker, white glaze, then wait until they’re cool to drizzle/spread. Sprinkle the almonds (or sprinkles) over drizzled biscotti (quickly before the glaze hardens)
Makes about 20 biscotti or 40 mandel brot.