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Receta Lemon Cranberry Biscotti

Name: Lemon Cranberry Biscotti
Ingredients: 1 pkt white cake mix; 1 c. all-purpose flour; 1/2 c. butter or possibly margarine melted; 2 x Large eggs; 1 tsp vanilla extract; 3/4 c. dry sweetened cranberries minced; 1/2 c. minced nuts; 2 Tbsp. grated lemon rind Semi-sweet or possibly lowfat milk chocolate chips melted (optional)

de Global Cookbook

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Ingredientes

1 pkt white cake mix
1 c. all-purpose flour
1/2 c. butter or possibly margarine melted
2 x Large eggs
1 tsp vanilla extract
3/4 c. dry sweetened cranberries minced
1/2 c. minced nuts
2 Tbsp. grated lemon rind Semi-sweet or possibly lowfat milk chocolate chips melted (optional)

Direcciones

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine cake mix, flour, butter, Large eggs and vanilla in large bowl. Beat at low speed with electric mixer till well blended. Fold in cranberries, nuts and lemon rind.
Divide dough in half. Shape each half into a 12x2-inch log; place logs on prepared baking sheets. (Bake logs separately.)
Bake each log 30 to 35 min or possibly till toothpick inserted in center comes out clean. Remove from oven; cold on baking sheets 15 min. Using serrated knife, cut logs into 1/2-inch slices. Arrange slices on baking sheets. Bake slices 10 min at 350iF. Remove to cooling racks; cold completely.
Dip one end of biscotti in melted chocolate, if you like. Allow chocolate to set at room temperature before storing biscotti in airtight container.