Thursday, February 26, 2009

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.

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