adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Ginger-Almond Biscotti
0 Likes
Prep Time:
30 minutes
Total Time:
1 hour 25 minutes
Award-winning 2006 recipe! Indulge in intensely flavored twice-baked Italian ginger cookies.
Ingredients:
  • 1/2 cup butter or margarine, melted
  • 1 teaspoon grated orange peel
  • 1/4 cup fresh orange juice
  • 2 eggs
  • 1 pouch (17.5 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
Instructions:
  • Preheat the oven to 350°F. In a large bowl, whisk together melted butter, grated orange peel, orange juice, and eggs until well combined. Mix in the remaining ingredients until a soft dough forms. Divide the dough in half and shape each half into a 12x2-inch log on an ungreased cookie sheet.
  • Bake for 25 to 30 minutes until edges turn golden brown. Let cool on the cookie sheet for 10 minutes. Transfer logs to a cutting board, slice them crosswise into 3/4-inch pieces, and place the slices cut-side down on an ungreased cookie sheet.
  • Bake for 15 minutes, then transfer the cookies from the sheet to a cooling rack. Allow them to cool completely before storing loosely covered.

Similar Recipes