Sunday, November 22, 2009

Ginger Almond Biscotti with White Chocolate Chips

1 pkg. white cake mix
2 eggs
1 1/2 C. flour
1/2 C. unsweetened applesauce or vegetable oil
1 tsp. ginger, ground (or 1 T. minced gingerroot)
1 tsp. almond extract (or 2 tsp. almond flavoring/liquer)
2/3 C. white chocolate chips

Optional spiced sugar for topping:
2 T. sugar
1/2 tsp. ginger
Mix together, use to top biscotti logs.

Heat oven to 350.

Grease a baking sheet.

In a large mixing bowl, combine all ingredients. Mix well, mixture will be very thick. Divide mixture in half, form each half into a 9x3" log, slightly flattened on top. Dust with spiced sugar (optional) and bake for 20 minutes.

Remove from oven, cool 10-15 minutes. Cut into 1/2" slices, place on baking sheet and bake 12-14 minutes. Cookies are done when firm on the outside.

Cool and store.

Yields = 36 cookies

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