This is a long one, folks! And don't forget to bake extra for our soldiers and sailors stationed overseas!
Enjoy! - Theresa
Biscotti Recipes...using Cake Mix
As you can see, the basic add-ins to the cake mixes are 8 Tablespoons (4 ounces) melted butter, 2 large eggs, and 1 Cup AP Flour. This basic recipe can be used with any cake mix, probably with the exception of a pound cake. The mix must weigh in at 18.25 ounces, or near there.
Lemon Pecan Biscotti
Prep time: 15 minutes
Baking time: 30 to 35 minutes for first baking, 10 minutes for second
Resting time in oven: 30 to 40 minutes
INGREDIENTS: Parchment paper for the pan,
1 package (18.25 ounces) plain lemon cake mix,
8 Tbsp. (1 stick) butter melted,
2 large eggs,
1 Cup all-purpose flour,
1/2 Cup chopped pecans
DIRECTIONS: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Place the cake mix, melted butter, eggs, flour and pecans in a large mixing bowl. Blend with an electric mixer on low speed until well blended, 3 to 4 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The dough should come together into a ball. Transfer it to the prepared baking sheet. With floured hands, shape the dough into a rectangle about 14 inches long by 4 inches wide by 1/2 inch thick. Mound the dough so it is slightly higher in the center. Place the baking sheet in the oven. Bake the Biscotti rectangle until it feels firm when lightly pressed with your finger and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove the baking sheet from the oven and let the Biscotti cool 10 minutes. Leave the oven on. Cutting on the baking sheet, use a sharp serrated bread knife to slice the rectangle on the diagonal into 1-inch-thick slices. You should get 14 slices. Carefully turn these slices onto their sides using the slicing knife to arrange them on the same baking sheet. Return the baking sheet to the oven. Bake the Biscotti 10 minutes. Turn the oven off and let the Biscotti remain in the oven until they are crisp, 30 to 40 minutes more. Remove the baking sheet from the oven, transfer the Biscotti to a rack and allow them to cool completely, 2 hours.
MAKES: 18 Biscotti's
NOTE: Store the Biscotti in an airtight ciontainer at room temperature for up to several weeks.
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Chocolate Cinnamon Biscotti
Submitted by Sue B.
Prep time: 15 minutes
Baking time: 30 to 35 minutes for first baking, 10 minutes for second
Resting time in oven: 30 to 40 minutes
INGREDIENTS: 1 package (18.25 ounces) plain German chocolate cake mix,
8 Tbsp. (1 stick) butter melted,
2 large eggs,
1 Cup all-purpose flour,
1/2 Cup finely chopped hazelnuts,
1/4 Cup flaked or grated semisweet chocolate,
1/2 Tsp. ground cinnamon.
DIRECTIONS: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set it aside. Place the cake mix, melted butter, eggs, flour, hazelnuts, chocolate flakes and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed until well blended, 3 to 4 minutes. The dough will be thick and come together into a ball. Transfer it to the prepared baking sheet. With floured hands, shape the dough into a rectangle about 14 inches long by 4 inches wide by 1/2 inch thick. Mound the dough so it is slightly higher in the center. Place the baking sheet in the oven. Bake the biscotti rectangle until it feels firm when lightly pressed with your finger and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove the baking sheet from the oven and let the biscotti cool for 10 minutes. Leave the oven on. Cutting on the baking sheet, use a sharp, serrated knief to slice the rectangle oin the diagonal into 1-inch-thick slices. Carefully turn these slices onto their sides using the slicing knife to arrange them on the same baking sheet. Return the baking sheet to the oven. Bake the biscotti for 10 minutes. Turn the oven off and let the biscotti remain in the oven until they are crisp, 30 to 40 minutes. Remove the baking sheet from the oven and transfer the biscotti to a rack. Allow them to cool completely, 2 hours.
MAKES: 18 Biscotti's
NOTE: Store the Biscotti in an airtight container at room temperature for up to several weeks.
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Chocolate Biscotti with White Chips and Cherries
Submitted by Sue B.
Prep time: 15 minutes
Baking time: 30 to 35 minutes
For first baking-10 minutes, Resting time in oven-30 to 40 minutes
INGREDIENTS: 1 package (18.25 ounces) plain devil's food cake mix,
8 Tbsp. (1 stick) butter melted,
2 large eggs,
1 Cup all-purpose flour,
1/2 Cup white chocolate chips, 1/4 Cup finely chopped dried sweetened cherries, 1/2 Tsp. pure almond extract.
DIRECTIONS: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set it aside. Place the cake mix, melted butter, eggs, flour, white chocolate chips, cherries and almond extract in a large mixing bowl. Blend with an electric mixer on low speed util well blended 3 to 4 minutes. The dough will be thick and come together into a ball. Transfer it to the prepared baking sheet. With floured hands, shape the dough into a rectangle about 14 inches long by 4 inches wide by 1/2 inch thick. Mound the dough so it is slightly higher in the center. Place the baking sheet in the oven. Bake the biscotti rectangle until it feels firm when lightly pressed with your finger and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove the baking sheet from the oven and let the biscotti cool for 10 minutes. Leave the oven on. Cutting on the baking sheet, use a sharp, serrated knife to slice the rectangle on the diagonal into 1-inch slices. Carefully turn these slices onto their sides using the slicing knife to arrange them on the same baking sheet. Return the baking sheet to the oven. Bake the biscotti for 10 minutes. Turn the oven off and let the biscotti remain in the oven until they are crisp, 30 to 40 minutes more. Remove the baking sheet from the oven, transfer the biscotti to a rack and allow them to cool completely, 2 hours.
MAKES: 18 Biscotti's
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Orange Chocolate Biscotti with Almonds
Submitted by Sue B.
Prep time: 15 minutes
Baking time: 30 to 35 minutes
For first baking 10 minutes, For second resting time in over: 30 to 40 minutes
INGREDIENTS: 1 package (18.25 ounces) plain devil's food cake mix,
8 Tbsp. (1 stick) butter melted,
2 large eggs,
1 Cup all-purpose flour,
1/2 Cup finely chopped almonds, 2 Tsp. grated orange zest, 1/4 Tsp. orange oil or extract (optional).
DIRECTIONS: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set it aside. Place the cake mix, melted butter, eggs, flour, almonds, orange zest and orange oil, if desired, in a large mixing bowl. Blend with an electric mixer on low speed until well blended, 3 to 4 minutes. The dough will be thick and come together into a ball. Transfer it to the prepared baking sheet. With floured hands, shape the dough into a rectangle about 14 inches long by 4 inches wide by 1/2 inch thick. Mound the dough so it is slightly higher in the center. Place the baking sheet in the oven. Bake the biscotti rectangle until it feels firm when lightly pressed with your finger and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove the baking sheet from the oven and let the biscotti cool for 10 minutes. Leave the oven on. Cutting on the baking sheet, use a sharp serrated knife to slice the rectangle on the diagonal into 1-inch thick slices. Carefully turn these slices onto their sides using the slicing knife to arrange them on the same baking sheet. Return the baking sheet to the oven. Bake the biscotti for 10 minutes. Turn the oven off and let the biscotti remain in the oven until they are crisp, 30 to 40 minues more. Remove the baking sheet from the oven, transfer the biscotti to a rack and allow them to cool completely, 2 hours.
MAKES: 18 Biscotti
NOTE: Store the biscott in an airtight container at room temperature for up to several weeks.
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This recipe is different from the others above.
Coffee Shop Style Easy Cake Mix Biscotti with Variations
50 min | 10 min prep | 40 biscotti 1 (18 ounce) box cake mix, your choice
of flavor avoid those with pudding in the mix
1 cup all-purpose flour
4 large eggs, room temperature
1/2 cup margarine, melted
2 teaspoons vanilla extract, substitute with whatever suits the cake mix
flavour
3/4 cup nuts or chocolate pieces
Preheat the oven to 350F degrees.
Pour the cake mix into a mixing bowl. Stir in sifted all purpose flour.
Make a well in the centre and add the eggs, margarine and vanilla extract.
With an electric beater mix on medium speed for 2 to 3 minutes until the dough
does not stick to the sides of the mixing bowl. It will look and feel like
play dough!
On a lightly floured board, divide dough into two halves.
Roll each half into a log about 1" in diameter.
Roll each log gently to the edge of the board and then continue rolling it
onto a lightly sprayed 11â x 15â baking sheet.
Flatten the top of each cookie log until it is about 3" wide.
Bake for 20 minutes.
Remove baking sheet from the oven and let stand for 10 minutes.
Reduce oven temperature to 325 and do not turn off.
Gently slide one cookie log onto the board that you rolled out the dough on.
Using a serrated knife or better still an electric carving knife, slice each
log across the width into 3/4" slices.
Place cookies cut side down back onto the baking sheet and return them to the
oven for another 10 minutes.
Remove cookies to cooling rack to cool completely.
Store cooled cookies in an airtight container or freeze.
Variations include:.
PECAN BISCOTTI: butter pecan cake mix - chopped pecans - maple extract.
APRICOT BISCOTTI: golden cake mix - chopped dried apricots - toasted slivered
almonds - almond extract.
CRANBERRY BISCOTTI: vanilla cake mix - chopped dried cranberries - toasted
slivered almonds - almond extract.
ORANGE SPICE BISCOTTI: spice cake mix - walnuts - grated orange zest.
GINGER BISCOTTI: spice cake mix - walnuts - chopped crystalized ginger pieces.
CHOCOLATE-CHOCOLATE BISCOTTI: chocolate cake mix - chocolate piece or chips,
freeze first so they retain their shape during baking.
LEMON ALMOND BISCOTTI: lemon cake mix - toasted slivered almonds.
I'm happy to share some of my favorites:
) Whipped shortbread, and Scottish shortbread..Both are staples in my house at Christmas time..
