Ingredients
-
1
-
1/2
-
2
-
1
-
1
-
2
-
1
-
2
-
1
-
1/2
-
3/4
-
-
-
-
Directions
Gingersnap Biscotti, These are easy, crisp and lovely to have with coffee or tea I usually make them at Christmas *On a side note: this Christmas 2006, I exchanged the 3/4 cup of almonds for 3/4 cup of candied ginger, chopped fine just yummy!, These biscotti were wonderful I pretty much followed the recipe–used a tad more almonds just because I had just a little more left but not enough for anything else I also had some ginger I had preserved in a ginger syrup and used a little of the syrup The biscotti were flavorful, very crispy A winner in my household!, I also add candied ginger and sometimes other types of nuts or dried fruit ALWAYS a big hit, and they make great Christmas gifts Biscotti purists have scoffed at these, but they are delicious! One of my faves
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
in a Large Bowl, Beat Sugar and Butter Until Light and Fluffy. |
|
3
Done
|
Blend in Eggs and Vanilla. |
|
4
Done
|
in Separate Bowl, Combine Spices and Remaining Ingredients. |
|
5
Done
|
Gradually Add to Sugar Mixture; Blend Until Dough Comes Together. |
|
6
Done
|
Do not Overmix. |
|
7
Done
|
Divide Dough in Half; Roll Each Half Into a 12-Inch Log About 1-Inch in Diameter. |
|
8
Done
|
Place Dough on Ungreased Cookie Sheet. |
|
9
Done
|
Bake 25 Minutes or Until Lightly Browned. |
|
10
Done
|
Allow to Cool on a Baking Rack 20 Minutes. |
|
11
Done
|
Cut Log Crosswise With a Sharp Serrated Knife Into 1/2-Inch Slices on Cookie Sheet. |
|
12
Done
|
Bake at 350f For 14-16 Minutes or Until Lightly Browned and Crisp. |
|
13
Done
|
Cool, Then Store in a Tightly Covered Container. |
