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Cake Mix Citrus Biscotti

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  • Prep 25 min
  • Total 1 hr 45 min
  • Servings 30
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Twice-baked Italian-inspired cookies are a snap when you start with a cake mix.
Updated May 16, 2022
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  • 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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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.
  • tip 3
    Try a cup of a hot citrus-flavored tea with these crisp biscotti--and yes, dunking is allowed!


Nutrition Facts are not available for this recipe
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