3/4 cup sliced toasted almonds
1/2 cup butter, softened
3/4 cup packed brown sugar
2 tbsp molasses
2 1/4 cup flour
2 tsp fresh grated ginger (I use my microplane to grate my ginger--it works great!)
1 1/2 tsp baking powder
1/4 tsp salt
2 tbsp ground ginger
2/3 cup chopped crystallized ginger
Preheat oven to 325 degrees.
Cream butter and brown sugar together until light and fluffy. Add eggs one by one, beating after each egg, and then drizzle in the molasses. Beat well.
In a separate bowl, whisk together the flour, baking powder, salt and powdered ginger. Add to wet ingredients and then stir in the fresh ginger, crystallized ginger and almonds.
Form two logs of dough (each log should be about 14 oz, 8 inches long and 2 inches wide) on a lined sheet tray. Bake logs for 30 minutes then let cool for 5 minutes.
Carefully slice logs into biscotti (dough might still be a little crumbly), then turn each biscotti over on it's side and continue to bake for another 10-12 minutes. Let cool completely.