Twice Baked Ginger Toast
|Sugar||3⁄4 Cup (12 tbs)|
|Coarsely chopped almonds||2⁄3 Cup (10.67 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted|
|Minced crystallized ginger||1 1⁄2 Tablespoon|
|Anise seeds||4 Teaspoon|
|All purpose flour||1 2⁄3 Cup (26.67 tbs)|
|Baking powder||2 Teaspoon|
In a bowl, mix sugar, almonds, butter, water, ginger, anise seeds, vanilla, and eggs; beat to blend.
Mix flour with baking powder; stir thoroughly into sugar mixture.
Scoop dough out into center of a greased 10- by 15-inch rimmed baking pan.
With a rubber spatula, shape dough to make a rectangular log about 1 1/4 inches thick, 3 inches wide, and 15 inches long.
Bake in a 350° oven until golden brown, about 35 minutes.
Remove loaf from oven; let cool slightly.
Cut loaf diagonally into long slices, 1/2 to 3/4 inch thick.
Tip slices over onto cut sides and arrange slightly apart in pan.
Return to oven and bake until toasted a deep gold, about 20 more minutes.
Let cool on racks.
If made ahead, store airtight at room temperature for up to 1 week (freeze for longer storage).