Lemon Cranberry Biscotti
- Yields: 4
- Source: n/a
- Submitted by: Recipe Group Member
- Date: n/a
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Ingredients:
- Melted semi-sweet chocolate chips for dipping
Directions:
- Preheat oven to 350°F. Line 2 baking sheets with parchment sheets.
- Combine cake mix, flour, butter, eggs and vanilla extract in a large bowl. Beat at low speed with mixer until well blended. Mix in cranberries, nuts and lemon rind.
- Divide dough in half. Shape each half into a 22 x 2-inch log, place logs on prepared baking sheets. Bake logs separately.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Remove from oven and cool on baking sheets 15 minutes.
- Using a serrated knife, cut each log into 1/2-inch slices on a diagonal. Arrange slices on baking sheets. Bake slices 10 minutes. Remove to cooling racks and cool completely.
- Dip one end of cooled biscotti in melted chocolate. Allow chocolate to set at room temperature before storing biscotti in an airtight container. Servings: 44 slices
Source:
Submitted by: Recipe Group Member
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