Cake Mix Citrus Biscotti

• Vegetarian

• Produce

  • 2 tbsp Lemon peel
  • 1 tbsp Lime peel
  • 1 tbsp Orange peel

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tsp Lemon juice

• Baking & Spices

  • 1/4 cup Betty crocker lemon frosting, Rich & Creamy
  • 1 box Betty crocker supermoist lemon cake mix
  • 1/2 cup Gold medal all-purpose flour

• Oils & Vinegars

  • 1 tbsp Vegetable oil

Found on bettycrocker.com

Description

Ingredients

• 1 box Betty Crocker™ SuperMoist™ 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
• 1/4 cup Betty Crocker™ Rich & Creamy lemon frosting
• 2 to 4 teaspoons lemon juice

Directions

• 1 Heat 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.
• 2 On 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.
• 3 Cut 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.
• 4 In 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