Ginger Snap Biscotti

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

Prep: 20 min Cool: 20 min Cook: 40 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

Makes 48 biscotti

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

This recipe courtesy of Back of the Box Recipes. Home Page

This recipe created by McCormick, Inc.