Citrus Biscotti

 

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

• 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.