Chicagolandia
biscotti: n. Italian word meaning twice baked.

Isn't it just when you've filled your pantry with all sorts of healthy, fiber-filled, low fat, whole grain goodies....and you crave biscotti. Yep, that crisp, sweet, nutty, crunchy dream of a cookie. And I don't usually like crunchy cookies!

Thankfully, I'm stocked on cake mixes (at least for a year or so....assuming I use 2-3 a month). I've got a great recipe to make biscotti great, low fat (yup, a little healthy never hurt anyone too seriously), and frugally! Nothing better than making 40 cookies for less than what Starbucks charges you for one of them!

Here is one of my favorite biscotti recipes:

Lemon Almond Biscotti

1 pkg. lemon cake mix
1 C. flour
1/2 C. unsweetened applesauce
1 tsp. lemon extract
1/2 tsp. butter extract
2 eggs, minus 1 yolk
1 C. sliced almonds

Drizzle:
1/2 C. powdered sugar
3-4 T. milk (enough to make it thin)
1/8 tsp. almond extract
Mix together in small bowl.



Mix well all ingredients except chips. Stir in nuts.
Divide the dough in half and form each half into a 9x3" log - slightly flattened on top.
Place 4" apart on greased cookie sheet.

Bake 20-25 minutes or til tops are golden. Cool 10 minutes, then remove from cookie sheet. Slice each log into 3/4 " thick slices.

Bake 10-15 minutes or til cookies are golden and crisp.
While warm, top with drizzle.

Yield: 36-40 cookies.
2 Responses
  1. Precious Says:

    OMG! I have to try these! You also now have my mouth watering for a cannoli!


  2. You can use any flavor cake mix for the base - which is why I love it. Just match your extract and nut/chip and voila - a new recipe is formed!


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