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 container. 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. www.backofthebox.com Home Page This recipe created by McCormick, Inc.