Twice Baked Ginger Toast Recipe
Ingredients
| Sugar | 3/4 Cup (16 tbs) | |
| Almonds | 2/3 Cup (16 tbs), coarsely chopped | |
| Butter/Margarine | 1/3 Cup (16 tbs), melted | |
| Water | 2 Tablespoon | |
| Crystallized ginger | 1 1/2 Tablespoon, minced | |
| 4 teaspoons anise seeds | ||
| Vanilla | 1 Teaspoon | |
| Eggs | 2 Large | |
| All purpose flour | 1 2/3 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
Directions
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).
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).
Chef
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