Recipe: Chocolate-Dipped Lemon Cranberry Biscotti (using cake mix)

LEMON CRANBERRY BISCOTTI

1 (2-layer size) package Duncan Hines Moist Deluxe White Cake Mix
1 cup all-purpose flour
1/2 cup butter or margarine, melted
2 eggs
1 teaspoon vanilla extract
3/4 cup chopped, dried sweetened cranberries
1/2 cup chopped nuts
2 tablespoons grated lemon rind
Semi-sweet or milk chocolate chips, melted (optional)

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

Combine (dry) cake mix, flour, butter, eggs and vanilla in large bowl. Beat at low speed with electric mixer until well blended. Mix 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 minutes or until toothpick inserted in center comes out clean. Remove from oven; cool on baking sheets 15 minutes.

Using serrated knife, cut logs into 1/2-inch slices. Arrange slices on baking sheets and bake for 10 minutes. Remove to cooling racks; cool completely.

Dip one end of cooled biscotti in melted chocolate, if desired. Allow chocolate to set at room temperature before storing biscotti in airtight container.

Makes 2 1/2 dozen biscotti
Source: Newspaper recipe clipping, Duncan Hines ad