Twice-baked Italian-inspired cookies are a snap when you start with a cake mix.
Cake Mix Citrus Biscotti
- Prep Time 25 min
- Total 1 hr 45 min
- Servings 30
- Ingredients 9
Ingredients
Biscotti
- 1 box Betty Crocker™ Delights Super Moist™ Lemon Cake Mix
- 1/2 cup Gold Medal™ all-purpose flour
- 1 tablespoon vegetable oil
- 2 eggs
- 2 tablespoons grated lemon peel
- 1 tablespoon grated lime peel
- 1 tablespoon grated orange peel
Easy Lemon Glaze
- 1/4 cup from 1 box (16 oz) Betty Crocker™ Rich & Creamy Lemon Frosting
- 2 to 4 teaspoons lemon juice
Make With
Gold Medal Flour
Instructions
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Step1Heat oven to 350°F (325°F for dark or nonstick pan). Lightly grease or spray large cookie sheet. In large bowl, mix biscotti ingredients with spoon until dough forms.
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Step2On cookie sheet, shape dough into 14x3-inch rectangle, 1/2 inch thick. Bake 19 to 25 minutes or until golden brown. Cool on cookie sheet on cooling rack 15 minutes.
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Step3Cut dough crosswise into 1/2-inch slices. Arrange slices cut side up on cookie sheet. Bake 7 to 8 minutes or until bottoms are light golden brown; turn slices over. Bake 7 to 8 minutes longer or until bottoms are light golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
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Step4In small bowl, mix glaze ingredients until thin enough to drizzle. Drizzle over biscotti. Before stacking biscotti, let stand about 4 hours or until glaze is set. Store loosely covered.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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