Holiday Gingersnap Biscotti

The biscotti can be stored for a long time and can double as a lovely present for anyone who loves the holiday season.

They go perfectly with tea, coffee, or hot cocoa.

They’re crispy, aromatic, and have a great texture.

Biscotti can be dry and therefore not everyone’s favorite.

These particular biscotti are quite hard and might require a little more time dipping into your beverage of choice.

While biscotti may be an indulgent treat, this recipe is relatively low fat, low calorie, and low sugar compared to other holiday desserts.

	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

1.	Preheat the oven to 375°F.
2.	In a large bowl, cream together sugar and butter until smooth.
3.	Beat in eggs, vanilla extract, ginger, cinnamon, and cloves until well combined.
4.	In a separate bowl, stir together flour, quick oats, and baking powder.
5.	Gradually pour the dry mixture into the wet mixture and stir until just combined.
6.	Mix in chopped almonds until evenly distributed throughout.
7.	Line a baking sheet with parchment paper and shape dough into two long flat loaves about 4 inches wide and 1 inch high.
8.	Bake for 25-30 minutes or until lightly browned and firm to the touch.
9.	Remove from oven and let cool for 10 minutes. Reduce oven temperature to 325°F.
10.	Cut loaves diagonally into 3/4 inch wide slices.
11.	Lay the slices on the baking sheet cut side down and bake for another 10-15 minutes or until crisp. Flip the slices over once during this second baking.
12.	Let the biscotti cool on a wire rack.