GINGER-ALMOND BISCOTTI

Ginger-Almond Biscotti image

Prize-Winning Recipe 2006! Ginger lovers, you'll get a satisfying flavor punch in twice-baked classic Italian cookies.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h25m

Yield 34

Number Of Ingredients 9

Ingredients

1/2 cup butter or margarine, melted
1 teaspoon grated orange peel
1/4 cup fresh orange juice
2 eggs
1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1 cup Gold Medal™ all-purpose flour
1/2 cup slivered almonds
1/2 cup white vanilla baking chips
1/4 cup finely chopped crystallized ginger

Steps:

Heat oven to 350°F. In large bowl, using wire whisk, beat melted butter, grated orange peel, orange juice and eggs. Stir in remaining ingredients until soft dough forms. Divide dough in half. On 1 side of ungreased cookie sheet, shape half of dough into 12x2-inch log. Repeat with remaining dough on same cookie sheet.
Bake 25 to 30 minutes or until edges are golden brown. Cool on cookie sheet 10 minutes. Place logs on cutting board. Cut crosswise into 3/4-inch slices. Place slices cut sides down on ungreased cookie sheet.
Bake 15 minutes. Immediately remove from cookie sheet to cooling rack. Cool completely. Store loosely covered.

Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 10 g, TransFat 1/2 g