Coffee Shop Style Easy Cake Mix Biscotti

Recipe by Emjay99
READY IN: 50mins




  • 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 11” x 15” 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.