Ginger-Almond Biscotti
Source of Recipe
Betty Crocker
Recipe Introduction
Ginger lovers, you'll get a satisfying flavor punch in twice-baked classic Italian cookies.
List of Ingredients
- 1/2 cup butter or margarine, melted
- 1 teaspoon grated orange peel
- 1/4 cup fresh orange juice
- 2 eggs
- 1 pouch 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
Instructions
- 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.
Final Comments
Makes: 34 cookies
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