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      RECIPE TITLE "Ginger Macadamia Biscotti Recipe"
    Source: Pillsbury®,
    courtesy of: Cooking.com

    yields Makes about 32 biscotti. time---difficultyeasy

    These Italian cookies are the perfect companion to hot cider or cocoa, a spiced Chai or espresso. The crunchy biscotti contain ground ginger, grated lime zest and chopped macadamia nuts.

      RECIPE INGREDIENTS

    One 18.25 ounce package Pillsbury Butter Recipe Cake Mix
    1 cup Pillsbury All-Purpose Flour
    2 1/2 ground ginger
    2 teaspoons grated lime zest
    1/2 cup (1 stick) butter, melted and cooled slightly
    2 large eggs
    1 1/2 cups macadamia nuts, coarsely chopped

    Christmas Gifts of Good Taste
    Christmas Gifts of Good Taste Bigger, more complete edition combines appeal of Christmas crafts with that of food gifts for Christmas and other holidays.
      RECIPE METHOD

    Preheat oven to 350 degrees F. Position rack in center of oven. Spray cookie sheet with nonstick cookingspray.

    Place cake mix, flour, ginger, lime zest, melted butter, eggs, and macadamia nuts in a large mixing bowl. Blend with an electric mixer set on low speed until well-blended, about 1 to 2 minutes, scraping down sides of bowl (dough will be very stiff).

    Transfer dough to prepared cookie sheet. With floured hands, shape dough into two rectangles, each 14 inches long by 3 inches wide, 3/4-inch thick, spacing about 4 to 5 inches apart on sheet. Mound the dough so it is slightly higher in the center than at the edges. Place cookie sheet in oven. Bake 30 to 35 minutes until firm to touch; remove from oven and cool on sheet for ten minutes, leaving oven on.

    Cutting on the cookie sheet, use a sharp kitchen knife to slice each rectangle into (approximately) 3/4-inch slices on the diagonal. Carefully turn these slices onto their sides. Return cookie sheet to oven. Bake biscotti 10 minutes. Turn oven off and let biscotti remain in oven until crisp, about 30 to 40 minutes longer. Remove from oven and transfer biscotti to a rack. Cool completely.

    Recipe reprinted by permission of Pillsbury®. All rights reserved.


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