Gingersnap Biscotti

Name: Gingersnap Biscotti
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 48 serving(s)
Ingredients: 1 cup sugar; 1/2 cup butter or 1/2 cup margarine, softened; 2 eggs; 1 teaspoon vanilla extract; 1 tablespoon ground ginger; 2 teaspoons ground cinnamon; 1 teaspoon ground cloves; 2 cups flour; 1 cup quick oats; 1/2 teaspoon baking powder; 3/4 cup chopped almonds

Submitted by Dancer

"These are crisp and are accented with cloves and cinnamon."

Download

Ready In:: 1hr
Ingredients:: 11
Serves:: 48

ingredients

1 cup sugar
¹⁄₂ cup butter or 1/2 cup margarine, softened
2 eggs
1 teaspoon vanilla extract
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
2 cups flour
1 cup quick oats
¹⁄₂ teaspoon baking powder
³⁄₄ cup chopped almonds

directions

Preheat oven to 350 degrees.
In a large bowl, beat sugar and butter until light and fluffy.
Blend in eggs and vanilla.
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.
Place dough on ungreased cookie sheet.
Bake 25 minutes or until lightly browned.
Allow to cool on a baking rack 20 minutes.
Cut log crosswise with a sharp serrated knife into 1/2-inch slices on cookie sheet.
Bake at 350 degrees for 14 to 16 minutes or until lightly browned and crisp.
Cool, then store in a tightly covered container.