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1
Make dough as directed on pouch for drop cookies. Stir in chocolate chunks, almonds and orange peel.
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2
Divide dough in half; shape each half into a roll, 8 inches long and 2 inches in diameter. Roll in sugar. Wrap dough logs tightly with plastic. Refrigerate about 2 hours or until very firm.
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3
Heat oven to 375°F. Unwrap 1 of the dough logs; cut into 1/2-inch slices. Place 2 inches apart on ungreased cookie sheets, reshaping if necessary. Repeat with remaining dough log.
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4
Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 1 1/2 hours or until chocolate is set. Store covered in airtight container.
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