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Ginger-Almond Biscotti

  • Prep 30 min
  • Total 1 hr 25 min
  • Ingredients 9
  • 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 (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
2012 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
140
Calories from Fat
60
% Daily Value
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.

Expert Tips

This recipe was one of 15 finalists in the 2006 Mix It Up with Betty! Cookie Mix Recipe Contest.

You'll need one medium juice orange, like Valencia, to get enough juice and peel for this recipe.

Directions

  • 1 Heat oven to 350°F. In large bowl, beat melted butter, orange peel, orange juice and eggs with wire whisk. Stir in remaining ingredients until soft dough forms. Divide dough in half. Shape each half into 12x2-inch roll. On ungreased cookie sheet, place rolls 5 inches apart.
  • 2 Bake 25 to 30 minutes or until edges are golden brown. Cool on cookie sheet 10 minutes. Place rolls on cutting board. Cut crosswise into 3/4-inch slices. Place slices cut sides down on ungreased cookie sheets.
  • 3 Bake 15 minutes. Immediately remove from cookie sheets to cooling racks. Cool completely. Store loosely covered.

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