Ginger-Macadamia Biscotti

Prep Time: 15 minutes
Cook Time: 1 hour, 45 minutes
Yield: 32 biscotti

Ingredients:

Crisco® Original No-Stick Cooking Spray
1 (18.25 ounce) package Pillsbury® Golden Butter Cake
1 cup Pillsbury BEST® All Purpose Flour
2 1/2 teaspoons ground ginger
2 teaspoons grated lime zest
1/2 cup (1 stick) butter, melted and slightly cooled
2 large eggs
1 1/2 cups coarsely chopped macadamia nuts
1 cup white chocolate chips
1 tablespoon Crisco® All-Vegetable Shortening

Preparation Directions:

1. HEAT oven to 350° F. Position rack in center of oven. Spray cookie sheet with non-stick cooking spray.

2. PLACE cake mix, flour, ginger, lime zest, melted butter, eggs, and macadamia nuts in a large mixing bowl. Blend with an electric mixer on low speed until well blended, about 1-2 minutes, 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 4-5 inches apart on sheet. Mound the dough so it is slightly higher in the center than at the edges.

4. BAKE for 30-35 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 for another 10 minutes. Turn oven off and let biscotti remain in oven until crisp, about 30-40 minutes longer. Remove from oven and transfer biscotti onto a rack. Cool completely.

7. PLACE white chocolate chips and shortening in a freezer-type resealable plastic bag. Microwave for 30 seconds on MEDIUM HIGH (70% power). Knead mixture in bag. Microwave another 30 seconds on MEDIUM HIGH. Knead. If necessary, microwave an additional 10-15 seconds, until chips are melted. Cut a small corner from the bag. Drizzle melted white chocolate over biscotti.