Ginger Almond Biscotti

By dashy_65

Ingredients

• 1/2 C. butter, melted
• 1 t. orange zest
• 1/4 C. fresh orange juice
• 2 eggs
• 1 pouch Betty Crocker Sugar Cookie mix
• 1 C. flour
• 1/2 C. slivered almonds
• 1/2 C. white vanilla baking chips
• 1/4 C. finely chopped crystallized ginger

Preparation

Step 1

Heat oven to 350* In large bowl, using whisk, beat melted butter, grated orange zest, 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 log. Repeat with remaining dough on other side of cookie sheet.

Bake 25 to 30 mins. or until edges are golden brown. Cool on cookie sheet 10 mins. Place logs on cutting board. Cut crosswise into 3/4" slices. Place slices cut sides down on ungreased cookie sheet.

Bake 15 mins., immediately remove from cookie sheet to cooking rack. Cool completely. Store loosely covered.

140 cal, 6g fat, 20mg chol, 65mg sodium, 18g carbs