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