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Ginger Snap Biscotti




Source of Recipe


McCormick


List of Ingredients




1 cup sugar
1/2 cup butter or margarine, softened
2 eggs
1 teaspoon McCormick� Pure Vanilla Extract
1 tablespoon McCormick� Ground Ginger
2 teaspoons McCormick� Ground Cinnamon
1 teaspoon McCormick� 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�F. In a large bowl, beat sugar and butter until light and fluffy. Blend in eggs and vanilla.

2. In separate bowl, combine spices and remaining ingredients. Gradually add to sugar mixture; blend until dough comes together. Do not overmix. Divide dough in half; roll each half into a 12-inch log about 1-inch in diameter.

3. Place dough on ungreased cookie sheet. Bake 25 minutes or until lightly browned. Allow to cool on a baking rack 20 minutes.

4. Cut log crosswise with a sharp serrated knife into 1/2-inch slices on cookie sheet. Bake at 350�F for 14-16 minutes or until lightly browned and crisp. Cool, then store in a tightly covered container.