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    Ginger Snap Biscotti Ginger Snap Biscotti

    Ginger Snap Biscotti are crisp and are accented with cloves and cinnamon.

    Prep: 20 min - Cook: 40 min - Cool: 20 min

    1 cup sugar
    1/2 cup butter or margarine, softened
    2 eggs
    1 teaspoon McCormick® 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

    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.

    Makes 48 biscotti

    Nutritional Info Per one serving: About 79 Calories, Fat 4g, Protein 2g, Carbohydrate 10g, Cholesterol 14mg, Sodium 27mg

    This recipe created by McCormick, Inc.

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