Ginger Snap Biscotti
1/2 c butter
1 c brown sugar
2 eggs
1 t vanilla
2 c flour
1 c oatmeal
3/4 c slivered almonds
1/2 t baking powder
1 T ginger
2 t cinnamon
1 t cloves

Cream butter and brown sugar.  Beat until fluffy.  Add eggs and vanilla.  Add flour and remaining dry ingredients, mixing until blended.  (Do not overmix.)

On a cookie sheet make two logs about 12-14 inches long.  Bake 25 minutes at 350F, until lightly browned.  Remove from oven and let logs sit ~20 minutes.  Cut into 1/2 inch slices.  Lay slices flat on baking sheet; rebake for ~14  minutes.

Nadine Melberg
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