Gingersnap Biscotti

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 48
• 1 cup sugar
• 1/2 cup butter or 1/2 cup margarine, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 2 cups flour
• 1 cup quick oats
• 1/2 teaspoon baking powder
• 3/4 cup chopped almonds

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a large bowl, beat sugar and butter until light and fluffy.
• 3 blend in eggs and vanilla.
• 4 in separate bowl, combine spices and remaining ingredients.
• 5 gradually add to sugar mixture; blend until dough comes together.
• 6 do not overmix.
• 7 divide dough in half; roll each half into a 12-inch log about 1-inch in diameter.
• 8 place dough on ungreased cookie sheet.
• 9 bake 25 minutes or until lightly browned.
• 10 allow to cool on a baking rack 20 minutes.
• 11 cut log crosswise with a sharp serrated knife into 1/2-inch slices on cookie sheet.
• 12 bake at 350 degrees for 14 to 16 minutes or until lightly browned and crisp.
• 13 cool, then store in a tightly covered container.