Best Cake Mix Citrus Biscotti Recipes

CAKE MIX CITRUS BISCOTTI

Cake Mix Citrus Biscotti image

Twice-baked Italian-inspired cookies are a snap when you start with a cake mix.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h45m

Yield 30

Number Of Ingredients 9

Ingredients

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

Steps:

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.
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.
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.
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 Facts : Calories 80, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Biscotti, Sodium 115 mg, Sugar 8 g, TransFat 0 g

CAKE MIX CITRUS BISCOTTI

Cake Mix Citrus Biscotti image

How to make Cake Mix Citrus Biscotti

Provided by @MakeItYours

Number Of Ingredients 9

Ingredients

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

Steps:

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.
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.
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.
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.