Easy Lemon Cake Mix Biscotti


These Lemon Cake Mix Biscotti combine a tart lemon taste with the sweetness of white chocolate chips that seem to have a universal taste appeal. They are light and refreshing, made to go well with hot or iced tea and fresh fruit.

This is one easy Biscotti recipe, because it eliminates the need for lots of measuring and mixing by starting with a packaged cake mix.

So if you have been looking for Lemon Biscotti Recipes, to satisfy your craving for lemon, you have come to the right place.

If you would like to give this Lemon Biscotti a bit more lemon zip then before serving drizzle them with this:

Lemon Drizzle: Combine 2/3 cup powdered sugar with 1 tablespoon of fresh lemon juice. Place in small plastic bag, snip corner and drizzle away.


Easy Lemon Cake Mix Biscotti

Ingredients:

  • 1 lemon cake mix
  • 1 cup all-purpose flour
  • 1/2 cup butter, melted
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup white chocolate chips

Directions:

  1. Position one of your oven racks in the center of your oven. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking liner and set aside.
  2. Combine cake mix, flour, butter, eggs & vanilla in a large bowl. Beat until blended, add the chips and mix just until even distributed.
  3. After mixing, scrape the dough out onto a lightly floured work surface and BRIEFLY knead it just until it comes together and the divide it in half. Shape each half into 12 x 2 inch logs and carefully transfer to the prepared baking sheet.
  4. Press lightly on the dough log with your hand to flatten slightly with a slight mounding in the middle.
  5. Place the baking sheet on the center rack of your oven and bake for 30-35 minutes, or until the logs are, lightly browned.
  6. Place the baking sheet on a wire rack and allow the logs to cool for 10-15 minutes. Transfer to a cutting board.
  7. Using a serrated knife, cut the logs on a slight diagonal into 1/2-inch thick slices. Place back on cookie sheets, return to oven and bake for an additional 20 minutes until they are crisp.
  8. Remove from baking sheet and place on a wire rack and allow cool completely.
  9. Store cookies in one layer in air tight container.

Adapted from recipe on Duncanhines.com


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