Best Cake Mix Citrus Biscotti Recipes

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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

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

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.

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