Cooking Instructions

• Heat oven to 350°F.
• In large mixer bowl, beat sugar and butter until light and fluffy.
• Beat in eggs and vanilla.
• Combine 1 ¾ cups oats, flour, baking powder and almonds.
• Add to butter mixture; mix well.
• Spread remaining 1/4 cup oats onto a sheet of wax paper.
• Divide dough in half.
• Roll each half of the dough into a 12-inch cylinder about 1-1/2 inches in diameter.
• Roll in oats, coating well.
• Place on ungreased cookie sheet.
• Bake 25 minutes or until light golden brown.
• Cool 10 minutes on cookie sheet.
• Using a serrated knife, cut biscotti crosswise into 1/2 inch slices.
• Arrange slices upright on cookie sheet.
• Return to oven; bake 14 minutes to 16 minutes or until light brown and crisp.

Serving Tips:

• Add 1/2 cup mini semi-sweet chocolate chunks or pieces to dry ingredients
• Add 1/2 cup raisins, dried cranberries or currants to dry ingredients
• Substitute walnuts, pecans or hazelnuts for almonds
• Add 1 teaspoon cinnamon and/or 1/8 teaspoon nutmeg to dry ingredients
• Coat one side of each baked biscotti with 6 ounces semi-sweet chocolate pieces or squares, melted.
• Drizzle over side of each cookie with 3 ounces semi-sweet chocolate pieces, melted.