Ingredients Jump to Instructions ↓

  1. 1 box Betty Crocker® SuperMoist® lemon cake mix

  2. 1/2 cup Gold Medal® all-purpose flour

  3. 1 tablespoon vegetable oil

  4. 2 eggs

  5. 2 tablespoons grated lemon peel

  6. 1 tablespoon grated lime peel

  7. 1 tablespoon grated orange peel

  8. 1/4 cup Betty Crocker® Rich & Creamy lemon frosting

  9. 2 to 4 teaspoons lemon juice

Instructions Jump to Ingredients ↑

  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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