Ginger Macadamia Biscotti

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 32
• crisco original nonstick cooking spray
• 1 (18 1/4 ounce) package pillsbury golden butter recipe cake mix
• 1 cup all-purpose flour
• 2 1/2 teaspoons ground ginger
• 2 teaspoons lime zest
• 1/2 cup butter, melted and slightly cooled
• 2 large eggs
• 1 1/2 cups coarsely chopped macadamia nuts
• 1 cup chocolate chips
• 1 tablespoon crisco shortening

Recipe

• 1 heat oven to 350°f position rack in center of oven. spray cookie sheet with no-stick cooking spray.
• 2 place cake mix, flour, ginger, lime peel, melted butter, eggs and macadamia nuts in large mixing bowl. blend 1 to 2 minutes with an electric mixer on low speed until well blended, scraping bowl often (dough will be very stiff).
• 3 transfer dough to prepared cookie sheet. with floured hands, shape dough into two rectangles, each 14-inches long by 3-inches wide by 3/4-inch thick, about 4 to 5 inches apart on sheet. mound the dough so it is slightly higher in the center than at the edges.
• 4 bake 30 to 35 minutes or until firm to touch. remove from oven and cool on sheet for 10 minutes. leave oven on.
• 5 cut each rectangle into 3/4-inch slices on the diagonal using a sharp kitchen knife, while still on cookie sheet. carefully turn slices onto their sides. return cookie sheet to oven.
• 6 bake an additional 10 minutes. turn oven off and let biscotti remain in oven until crisp; 30 to 40 minutes. remove from oven and transfer biscotti onto a rack. cool completely.
• 7 place chocolate chips and shortening in a resealable food storage bag. microwave 30 seconds on medium high (70% power). knead mixture in bag. microwave another 30 seconds on medium high. knead. if necessary, microwave an additional 10 to 15 seconds, until chips are melted. cut a small corner from bag. drizzle melted chocolate over biscotti.