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Twice Baked Ginger Toast

the.instructor's picture
  Sugar 3⁄4 Cup (12 tbs)
  Coarsely chopped almonds 2⁄3 Cup (10.67 tbs)
  Butter/Margarine 1⁄3 Cup (5.33 tbs), melted
  Water 2 Tablespoon
  Minced crystallized ginger 1 1⁄2 Tablespoon
  Anise seeds 4 Teaspoon
  Vanilla 1 Teaspoon
  Eggs 2 Large
  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).

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