Gingerbread Cake Recipe

This standard almond biscotti recipe is just slightly sweet and full of almond flavor. It's great for dipping in your morning coffee or tea. 

– 3 cups all-purpose flour spooned and leveled (375 grams) – 1 cup granulated sugar (200 grams) – 1 tablespoon baking powder – ½ teaspoon sea salt or table salt – ½ cup vegetable oil or other neutral oil (120 ml) – 3 large eggs at room temperature – 1 ½ teaspoons pure vanilla extract – 1 tablespoon almond extract – 1 cup slivered almonds (120 grams)


– ¼ cup packed light or dark brown sugar (50 grams) – 2 large eggs at room temperature – 1 teaspoon pure vanilla extract – Homemade whipped cream optional


Turn on the oven to 350°F (180°C). Make a 9-inch square pan nonstick by spraying it well. Blend molasses and hot water in a big bowl.


Another large bowl can hold flour, baking soda, cinnamon, ginger, cloves, and salt. Paddle mixer: Cream butter, granulated sugar, and brown sugar 3–5 minutes on medium.


When necessary, scrape the dish to blend eggs and vanilla essence. Add the dry ingredients three times, starting and ending with molasses. 


The batter should be just mixed after each addition. Baking the batter in the prepared pan for 30–40 minutes until a toothpick inserted into the center comes out clean.


Also See: 

Almond Biscotti Recipe