|
| 1 | box Betty Crocker® SuperMoist® lemon cake mix |
| 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 |
Serve with...
Creamy Chocolate Almond Coffee
Total Time:
10 min
| 1. | Heat oven to 350°F. In large bowl, mix biscotti ingredients with spoon until dough forms. |
| 2. | On large ungreased cookie sheet, shape dough into 14x3-inch rectangle, 1/2 inch thick. Bake 20 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. |
| No change. |
|
| You will need 2 medium to large lemons, 1 large lime and 1 medium orange for the grated peel needed for these fresh-tasting crisp cookies. |
|
| Skip the Easy Lemon Glaze, and dip half of each cookie into melted white chocolate or vanilla-flavored candy coating. After dipping cookies, place them on a cooling rack until the chocolate is set. |
|
| Try a cup of a hot citrus-flavored tea with these crisp biscotti--and yes, dunking is allowed! |
Nutrition Information:
90 ( 20); 2 1/2g ( 1/2g, 1/2g); 15mg; 120mg; 15g ( 0g, 9g); 1g 0%; 0%; 2%; 1600% 1/2 ; 1/2 ; 0 ; 1/2 1