As you may know, I have been on a lavender kick for the last several months. Basically, if it has lavender in it, I’ll take it! I just cannot get enough of the light floral flavor. As you may also know, I’m almost as equally obsessed with lemon. The combination of the two is like a match made in heaven.
I recently discovered the art of soft-baked biscotti. I always thought there was only one bake biscotti, to bake it twice (which is exactly what the word biscotti means). I’ve never actually been a huge fan of biscotti because crunchy cookies are not my favorite. But when I tried soft baked, I instantly had a new favorite. I knew I had to recreate them at home. I put together this easy lemon version that starts with a cake mix. I hope you enjoy it as much as I do!
Line a baking sheet with parchment paper and preheat oven to 350 degrees.
Strain the milk and place in a large bowl.
Strain the milk and place in a large bowl. Combine it with the cake mix, flour, eggs, and oil.
Divide dough in half, and shape each piece of dough into a 12-inch log. Lightly press down each log to slightly flatten and create that biscotti loaf appearance. Bake for 30 Minutes until edges are lightly golden.
Cool loaves for 15 minutes before slicing 1/2 inch slices with (serrated) knife. you prefer soft-baked biscotti like me, you can set them aside to cool completely otherwise, you can place slices (back on baking sheet and continue baking for 8 min.
Once Biscotti has completely cooled, melt the white candy wafers in 30-second intervals