Ginger Lover's Biscotti (using cake mix)

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Ginger Lover's Biscotti (using cake mix)

Book Description

Imagine a kitchen warm with the smells of sweet vanilla, fragrant cinnamon, and fresh butter. On the kitchen counter is a cooling rack piled high with fresh-from-the-oven delights filled with chocolate chips and crunchy pecans. Ah, the age-old comfort of cookies. Next imagine that each of the yummy treats began with a convenient box of cake mix. That's right, a standard 18.25-ounce box of cake mix is the secret to some of the tastiest, simplest, and most irresistable cookies imaginable.

... (more)

Cake Mix Cookies: More Than 175 Delectable Cookie Recipes That Begin With a Box of Cake Mix

Authors: Camilla V. Saulsbury

Date: October 2005

ISBN: 1581824750

Publisher: Cumberland House Publishing

Paperback

ORDER/INFO

Ginger Lover's Biscotti
(using cake mix)
Recipe from: Cake Mix Cookies
by Camilla V. Saulsbury
Cookbook Heaven at Recipelink.com

One of my favorite family rituals is afternoon tea. We stop what we’re doing, plug in the kettle and load up a tray with an assortment of nibbles. This biscotti is a favorite with my ginger-loving parents and siblings. Don't be put off by the addition of black pepper to the dough — it enhances the peppery bite of the ginger.

Makes about 32 biscotti

1 (18.25 ounce) package vanilla cake mix
1 cup all-purpose flour
2 1/2 teaspoons ground ginger
1/4 teaspoon finely ground black pepper
1/2 cup (1 stick) butter, melted and cooled
2 teaspoons vanilla extract
2 large eggs
2/3 cup finely chopped crystallized ginger

Preheat oven to 350 degrees F. Position rack in center of oven. Spray cookie sheet with non-stick cooking spray.
In a large mixing bowl place the cake mix, flour, ground ginger, ground pepper, melted butter, vanilla extract, eggs, and crystallized ginger. Blend with an electric mixer set on low speed until well-blended, about 2—3 minutes, scraping down sides of bowl.
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—5 inches apart on sheet. Mound the dough so it is slightly higher in the middle than at the edges.
Bake 30—35 minutes, until firm to touch; remove from oven (leave oven on) and cool on sheet for 10 minutes.
Cutting on the cookie sheet, use a sharp kitchen knife to slice each rectangle into 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—40 minutes longer. Remove from oven and transfer biscotti to a rack. Cool completely. Store in an airtight container or plastic ziplock bag for 2—3 weeks.

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