Lemon Cranberry Biscotti

Ingredients

• 1 (18.25 ounce) box white cake mix*
• 1 cup all-purpose flour
• 1/2 cup melted butter
• 2 eggs
• 1 teaspoon vanilla extract
• 3/4 cup dried sweetened cranberries, chopped
• 1/2 cup chopped nuts
• 2 tablespoons grated lemon rind
• Melted semi-sweet chocolate chips for dipping

Instructions

1. Heat oven to 350 degrees F. Line 2 baking sheets with parchment sheets.
2. Combine cake mix, flour, butter, eggs and vanilla extract in a large bowl. Beat at low speed with mixer until well blended.
3. Mix in cranberries, nuts and lemon rind.
4. Divide dough in half. Shape each half into a 22 x 2 inch log, place logs on prepared baking sheets.
5. Bake logs separately.
6. Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.
7. Remove from oven and cool on baking sheets 15 minutes.
8. Using a serrated knife, cut each log into 1/2 inch slices on a diagonal. Arrange slices on baking sheets.
9. Bake slices for 10 minutes.
10. Remove to cooling racks and cool completely.
11. Dip one end of cooled biscotti in melted chocolate. Allow chocolate to set at room temperature before storing biscotti in an airtight container.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Attribution

Posted by bettyboop50 at recipegoldmine.com.