Ginger Macadamia Biscotti

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“Found on the Crisco website and posted for safekeeping.”
1hr 5mins

Ingredients Nutrition


  1. HEAT oven to 350°F Position rack in center of oven. Spray cookie sheet with no-stick cooking spray.
  2. PLACE 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).
  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 to 5 inches apart on sheet. Mound the dough so it is slightly higher in the center than at the edges.
  4. BAKE 30 to 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 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.
  7. PLACE 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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