Prep 10 mins
Cook 1 hr 30 mins
From Sandra Lee's 'Semi-Homemade Desserts' Biscotti from cake mix? Sounds too good to be true. One I must try. (Eric McCormack is Will from Will and Grace ^---)
- 1 (18 1/4 ounce) boxdark fudge cake mix or 1 (18 1/4 ounce) box devil's food cake mix, moist variety
- 1 cup all-purpose flour
- 1⁄2 cup butter, melted
- 2 eggs
- 2 teaspoons almond extract
- 3⁄4 cup whole almond
- Preheat oven to 350°F; line 2 heavy large baking sheets with parchment paper.
- Combine cake mix, flour, melted butter, eggs, and almond extract in large bowl. Beat for 2 minutes, or until dough forms. Knead almonds into dough.
- Scrape dough onto 1 prepared baking sheet and form dough into 13-inch log that is 3 inches wide.
- Bake for 35 minutes, or until toothpick inserted into center of biscotti comes out clean. Cool for 35 minutes.
- Using serrated knife, cut log crosswise into 1/2-inch thick slices. Carefully transfer half of the biscotti to second prepared baking sheet.
- Arrange biscotti cut side down on baking sheets. Bake for 15 minutes.
- Reduce heat to 200°F and bake for 40 minutes, or until biscotti are dry. Cook completely (biscotti will harden as they cool).
- Variation: Melt dark or white chocolate, then dip bottoms of biscotti in chocolate to coat. Transfer biscotti to wax paper and set aside until chocolate becomes firm.
Made as directed using our KitchenAid. This recipe is great using a cake mix. The only qualm with this recipe is even though the oven gets turned down to 200F., the cookies seemed to have a burnt aroma/taste to them even though they were not. Next time we will omit that step. The flavor is wonderful though, thanks for sharing the recipe. :)
I forgot to rate this recipe. from my previous review a real keeper easy and delicious. Thanks again for posting
I love these biscottis. I found the recipe in the Cake Mix Doctor book. Used Hazelnuts instead of the almonds and added 1 tsp of vanilla instead of the almond extract. Wonderful cookies.