Citrus Biscotti

Ingredients

• 2  eggs 
• 0.5 cup flour all-purpose gold medal®
• 0.3 cup optional: lemon betty crocker®
• 1 box lemon cake mix betty crocker® supermoist®
• 2 teaspoons juice of lemon 
• 2 tablespoons lemon zest grated
• 1 tablespoon lime zest grated
• 1 tablespoon orange zest grated
• 1 tablespoon vegetable oil 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• wire rack

Directions

1. Heat oven to 350°F (325°F for dark or nonstick pan). Lightly grease or spray large cookie sheet. In large bowl, mix biscotti ingredients with spoon until dough forms.
2. On cookie sheet, shape dough into 14x3-inch rectangle, 1/2 inch thick.
3. Bake 19 to 25 minutes or until golden brown. Cool on cookie sheet on cooling rack 15 minutes.
4. Cut dough crosswise into 1/2-inch slices. Arrange slices cut side up on cookie sheet.
5. Bake 7 to 8 minutes or until bottoms are light golden brown; turn slices over.
6. Bake 7 to 8 minutes longer or until bottoms are light golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
7. In small bowl, mix glaze ingredients until thin enough to drizzle.
8. Drizzle over biscotti. Before stacking biscotti, let stand about 4 hours or until glaze is set. Store loosely covered.