Ginger-Almond Biscotti

Ingredients

• 0.5 cup butter melted
• 0.3 cup candied ginger finely chopped
• 2  eggs 
• 1 cup flour all-purpose
• 0.3 cup orange juice fresh
• 1 teaspoon orange zest grated
• 0.5 cup vanilla extract white
• 0.5 cup slivered almonds 
• 1 pouch sugar cookie mix (1 lb 1.5 oz)

Equipment

• bowl
• baking sheet
• oven
• whisk
• wire rack
• cutting board

Directions

1. Heat oven to 350F. In large bowl, using wire whisk, beat melted butter, grated orange peel, orange juice and eggs. Stir in remaining ingredients until soft dough forms. Divide dough in half. On 1 side of ungreased cookie sheet, shape half of dough into 12x2-inch log. Repeat with remaining dough on same cookie sheet.
2. Bake 25 to 30 minutes or until edges are golden brown. Cool on cookie sheet 10 minutes.
3. Place logs on cutting board.
4. Cut crosswise into 3/4-inch slices.
5. Place slices cut sides down on ungreased cookie sheet.
6. Bake 15 minutes. Immediately remove from cookie sheet to cooling rack. Cool completely. Store loosely covered.