Gingersnap Biscotti

These are crisp and are accented with cloves and cinnamon.

Preheat oven to 350 degrees.

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 degrees for 14 to 16 minutes or until lightly browned and crisp.

Cool , then store in a tightly covered container.

sugar, butter, eggs, vanilla extract, ground ginger, ground cinnamon, ground cloves, flour, quick oats, baking powder, almonds