Ginger-Almond Biscotti

 

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

• 1 Heat oven to 350°F. In large bowl, beat melted butter, orange peel, orange juice and eggs with wire whisk. Stir in remaining ingredients until soft dough forms.
• 2 Divide dough in half. Shape each half into 12x2-inch roll. On ungreased cookie sheet, place rolls 5 inches apart.
• 3 Bake 25 to 30 minutes or until edges are golden brown. Cool on cookie sheet 10 minutes. Place rolls on cutting board. Cut crosswise into 3/4-inch slices. Place slices cut sides down on ungreased cookie sheets.
• 4 Bake 15 minutes. Immediately remove from cookie sheets to cooling racks. Cool completely. Store loosely covered.