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Recipe Summary

prep:
6 mins
cook:
17 mins
total:
23 mins
Yield:
Makes about 2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place cake pieces in a food processor; process until coarsely crumbled. Place crumbs in to a large bowl; set aside. Place cereal, almonds, and crystallized ginger in food processor; pulse 1 minute or until finely chopped (mixture will resemble sand). Stir into cake crumbs.

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  • Stir butter, ground ginger, and lemon extract into crumb mixture until moistened. Shape rounded tablespoonfuls of dough into crescent shapes; place on greased baking sheets. Bake at 350° for 15 to 17 minutes or until lightly browned. Cool on baking sheets.

  • Microwave white chocolate morsels and milk at MEDIUM HIGH (70% power) 1 minute or until morsels melt; stir until smooth. Stir in lemon rind. Dip 1 end of each biscotti into chocolate mixture; place on wire racks until chocolate is firm.

  • *For testing purposes only, we used Quaker Oat Cinnamon Life cereal.

Source

Southern Living Cook-Off Cookbook

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