Ginger-Almond Biscotti
Recipe from Betty Crocker

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


Ginger-Almond Biscotti

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Servings: 34 cookies
Prep Time: 30 mins
Total Time: 1 hr 25 mins
Related Categories: Biscotti, Cookies
 
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Ingredients
  • 1/2   cup
    butter or margarine, melted
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  • 1   teaspoon
    grated orange peel
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  • 1/4   cup
    fresh orange juice
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  • 2  
    eggs
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  • 1   pouch
    Betty Crocker® sugar cookie mix (1 pound 1.5 ounces)
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  • 1   cup
    Gold Medal® all-purpose flour
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  • 1/2   cup
    slivered almonds
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  • 1/2   cup
    white vanilla baking chips
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  • 1/4   cup
    finely chopped crystallized ginger
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Directions
1.
Heat oven to 350 degrees 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.
2.
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.
3.
Bake 15 minutes. Immediately remove from cookie sheet to cooling rack. Cool completely. Store loosely covered.

Tip
High Altitude (3500-6500 ft): Increase flour in dough to 1 1/4 cups and add up to 1/4 cup additional flour as needed when shaping dough into logs.
Nutrition information
Calories 140 (Calories from Fat 60); Total Fat 6g (Saturated Fat 3g, Trans Fat 1/2g); Cholesterol 20mg; Sodium 65mg; Total Carbohydrate 18g (Dietary Fiber 0g, Sugars 10g); Protein 2g. Daily Values: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 2%. Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat; 1 1/2 Fat. Carbohydrate Choices: 1. Percent Daily Values are based on a 2,000 calorie diet
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