Ginger-Almond Biscotti

  • Prep 30 min
  • Total 1 hr 25 min
  • Servings 34

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

Steps

  • 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.

  • This recipe was one of fifteen winners in the 2006 Mix It Up with Betty! Cookie Mix Recipe Contest. More than $10,000 was awarded!
  • You'll need one medium juice orange, like Valencia, to get enough juice and peel for this recipe.

Nutrition Facts

Serving Size: 1 Cookie
Calories
140
Calories from Fat
60
Total Fat
6g
9%
Saturated Fat
3g
14%
Trans Fat
1/2g
Cholesterol
20mg
7%
Sodium
65mg
3%
Potassium
30mg
1%
Total Carbohydrate
18g
6%
Dietary Fiber
0g
0%
Sugars
10g
Protein
2g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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