Prep Time 25m
Cook Time 40m
Ready Time 105m
Yield 32 biscotti

  • Crisco® Original No-Stick Cooking Spray
  • 1 package Pillsbury™ Moist Supreme® Golden Butter Flavored Premium Cake Mix
  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 2 1/2 teaspoons ground ginger
  • 2 teaspoons grated lime peel
  • 1/2 cup 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
  • Step 1Heat oven to 350°F. Position rack in center of oven. Spray cookie sheet with no-stick cooking spray.
  • Step 2Place 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).
  • Step 3Transfer 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.
  • Step 4Bake 30 to 35 minutes or until firm to touch. Remove from oven and cool on sheet for 10 minutes. Leave oven on.
  • Step 5Cut 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.
  • Step 6Bake 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.
  • Step 7Place white 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 white chocolate over biscotti.
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