Double Ginger Biscotti

  • Prep Time 60 min
  • Total Time 1 hr 25 min
  • Servings 44

Ingredients

Ingredients

1
box Betty Crocker™ gingerbread cake and cookie mix
1/4
cup Gold Medal™ all-purpose flour
2
tablespoons butter or margarine, softened
1/4
cup water
1
tablespoon chopped crystallized ginger
1
package (6 oz) white chocolate baking bars, chopped

Directions

Directions

  • 1 Heat oven to 350°F. Spray cookie sheet with cooking spray. Make cake and cookie mix as directed on box for gingersnaps, using 1/4 cup flour, 2 tablespoons butter and 1/4 cup water. Stir in ginger. Divide dough in half. Shape each half into 11x5-inch rectangle on cookie sheet.
  • 2 Bake 30 minutes or until light golden brown. Cool on cookie sheet 10 minutes. Cut crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet.
  • 3 Bake about 15 minutes, turning once, until crisp and light brown. Immediately remove from cookie sheet to cooling rack. Cool completely.
  • 4 In small microwavable bowl, microwave white chocolate uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until softened and chocolate can be stirred smooth. Dip one end of each cookie about halfway into white chocolate. Place on waxed paper until set.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
75
% Daily Value
Total Fat
3g
0%
Saturated Fat
1g
0%
Sodium
88mg
0%
Total Carbohydrate
12g
0%
Dietary Fiber
0g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Other Carbohydrate; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.