Gingersnap Biscotti - cooking recipe

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

Preparation

Preheat oven to 350\u00b0F.
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\u00b0F for 14-16 minutes or until lightly browned and crisp.
Cool, then store in a tightly covered container.