Recipe: Ginger Lover's Biscotti (using cake mix)

GINGER LOVER'S BISCOTTI

"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."

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 to 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.

Makes about 32 biscotti
Source: Cake Mix Cookies by Camilla V. Saulsbury