Biscotti: Lemonade Biscotti
Source of Recipe
bettycrocker.com
Recipe Introduction
Prize-Winning Recipe 2009! Sugar cookie mix creates a foolproof way to make the classic Italian coffee-shop treat.
List of Ingredients
1/2 cup butter or margarine, melted
1/4 cup frozen (thawed) lemonade concentrate
2 teaspoons grated lemon peel
1 teaspoon lemon extract
2 eggs
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 1/2 cups Gold Medal® all-purpose flour
1/2 cup chopped dried cherries Recipe
1 Heat oven to 350°F. Line large cookie sheet with foil. In large bowl, stir butter, lemonade concentrate, lemon peel, lemon extract and eggs until well mixed. Add remaining ingredients; stir until soft dough forms.
2 Divide dough in half. On cookie sheet, shape each 1/2 of dough into a 12x2-inch log.
3 Bake 25 to 30 minutes or until edges are golden brown. Cool 15 minutes.
4 Carefully lift foil to move cookie logs to cutting board. With serrated knife, carefully cut each log crosswise on a slight diagonal into 3/4-inch slices. Place slices cut side down on cookie sheet.
5 Bake 15 to 20 minutes, gently turning cookies over once during baking. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely. Store loosely covered at room temperature.
"There's nothing quite like the crunch of biting into a biscotti, and this cookie brings the flavors and sunshine of summer with each bite."
Sprinkle baked biscotti with powdered sugar.
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