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Gingersnap Biscotti

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“These are easy, crisp and lovely to have with coffee or tea. I usually make them at Christmas. *On a side note: this Christmas 2006, I exchanged the 3/4 cup of almonds for 3/4 cup of candied ginger, chopped fine...just yummy!”
READY IN:
50mins
SERVES:
48
YIELD:
48 biscotti
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. In a large bowl, beat sugar and butter until light and fluffy.
  3. Blend in eggs and vanilla.
  4. In separate bowl, combine spices and remaining ingredients.
  5. Gradually add to sugar mixture; blend until dough comes together.
  6. Do not overmix.
  7. Divide dough in half; roll each half into a 12-inch log about 1-inch in diameter.
  8. Place dough on ungreased cookie sheet.
  9. Bake 25 minutes or until lightly browned.
  10. Allow to cool on a baking rack 20 minutes.
  11. Cut log crosswise with a sharp serrated knife into 1/2-inch slices on cookie sheet.
  12. Bake at 350°F for 14-16 minutes or until lightly browned and crisp.
  13. Cool, then store in a tightly covered container.

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