cookies
Ginger Snap Biscotti
Ginger Snap Biscotti are crisp and are accented with cloves and cinnamon.
Prep: 20 min – Cook: 40 min – Cool: 20 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 created by McCormick, Inc.