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Steps
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.
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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!
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Nutrition Facts are not available for this recipe
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