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, 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.