CAKE MIX COCONUT-ALMOND BISCOTTI
Use a foolproof cake mix for an easy way to coffee-shop biscotti, the Italian twice-baked cookie.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick cookie sheet). In large bowl, mix cake mix, flour, oil and eggs with spoon until dough forms. Stir in coconut and almonds, using hands if necessary.
- On ungreased cookie sheet, shape dough into 15x4-inch rectangle, using greased hands. Bake 21 to 27 minutes or until golden brown. Cool on cookie sheet on cooling rack 15 minutes.
- Cut rectangle crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake 10 to 12 minutes longer or until edges are deep golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring constantly, until chocolate is melted. Drizzle chocolate over cookies, or dip one end of each cookie into chocolate. Let stand about 30 minutes or until chocolate is set. Store covered.
Nutrition Facts : Calories 170, Carbohydrate 23 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 160 mg, Sugar 13 g, TransFat 0 g
CAKE MIX CHOCOLATE ALMOND BISCOTTI
Perfect biscotti made with a cake mix, if desired drizzle with a white chocolate glaze after the cookies are cooled, melt a 10-ounce bag of white chocolate chips with 2 teaspoon shortening, mix until smooth then drizzle over each cookie.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h
Yield 35-40 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees F.
- Grease a large jelly-roll baking sheet.
- In a large bowl combine dry cake mix with flour, melted butter, chocolate syrup, eggs and both extracts; using an electric mixer on low speed beat until well combined.
- Stir in almonds and mini chocolate chips.
- Divide the dough in half, then place halves on baking sheet/s.
- Shape each into a 12 x 2-inch log (does not have to measure exactly).
- Bake for about 30-35 minutes or until firm to the touch.
- Cool for 12-15 minutes on the baking sheet.
- Using a serrated knife slice diagonally into about 1/2 to 3/4-inch slices.
- Turn cut-side down on baking sheet.
- Bake for about 10-15 minutes or until firm.
- Remove to a wire rack to cool.
Nutrition Facts : Calories 138, Fat 7.3, SaturatedFat 2.9, Cholesterol 17.6, Sodium 157.3, Carbohydrate 17.2, Fiber 0.9, Sugar 8, Protein 2.3
CAKE MIX BISCOTTI
CAKE MIX IDEAS • Swiss Chocolate • Devil's Food • Butter Recipe Golden • Classic Yellow • Spice • Fudge Marble • Banana Supreme • Lemon Supreme • Dark Chocolate Fudge • Pineapple Supreme • Orange Supreme • Strawberry Supreme • French Vanilla • Caramel • Butter Recipe Fudge • Coconut Layer • Tres Leche • German Chocolate • Red Velvet • Classic White
Provided by Leanne Kelly
Categories Dessert
Time 50m
Yield 40 Biscotti, 40 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 f.
- Line baking sheet with parchment paper and spray with nonstick cooking spray.
- Combine cake mix, flour, butter, eggs and almond extract in a large bowl.
- Beat until blended and then stir in the almonds.
- Divide dough in half and shape into a 12x2 inch log; place logs on the prepared baking sheet.
- Bake at 350 F for 30 to 35 minutes or until lightly browned.
- Cool on baking sheets for 15 minutes, then cut the logs into 1/2 inch slices.
- Arrange slices on the baking sheets, side up.
- Bake for an additional 10 minutes and then cool completely.
Nutrition Facts : Calories 46, Fat 3.5, SaturatedFat 1.6, Cholesterol 16.7, Sodium 25.8, Carbohydrate 2.8, Fiber 0.3, Sugar 0.1, Protein 1
TOASTED COCONUT-ALMOND BISCOTTI
Number Of Ingredients 7
Steps:
- *To toast coconut and almonds: Spread coconut and almonds in an ungreased shallow pan. Bake uncovered in 350° oven 5 to 8 minutes, stirring frequently, until coconut is golden brown. Cool completely, about 15 minutes. 1- Heat oven to 350°. Mix cake mix, oil and eggs in large bowl with spoon until dough forms (some dry mix will remain). Stir in coconut and almonds, using hands if necessary.2- Shape dough into 15 x 4-inch rectangle on cookie sheet with greased hands. Bake 20 to 25 minutes or until golden brown. Cool on cookie sheet on wire rack 15 minutes.3- Cut dough crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake 10 to 12 minutes or until edges are deep golden brown. Cool 5 minutes remove from cookie sheet to wire rack. Cool completely, about 30 minutes.4- Heat chocolate chips and shortening in 1-quart saucepan over low heat, stirring constantly, until chocolate is melted. Drizzle chocolate over cookies, or dip one end of each cookie into chocolate. Let stand about 30 minutes or until chocolate is set.High Altitude (3500 to 6500 feet): Increase second bake to 12 to 14 minutes. When toasting coconut and almonds, bake 7 to 10 minutes.1 Biscotti: Calories 170 (Calories from Fat 70) Fat 8g (Saturated 3g) Cholesterol 20mg Sodium 160mg Carbohydrate 23g (Dietary Fiber 1g) Protein 2g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 4% Iron 4%.Betty's Tip: If using almonds that have been frozen, make sure they are room temperature before toasting so that the coconut and almonds toast evenly.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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- Combine sugar and 1 cup coconut in the bowl of a food processor; process until finely ground. Combine coconut mixture, flour, baking powder, baking soda, and salt in the bowl of a stand mixer fitted with a paddle attachment. Whisk eggs in a small bowl. Remove 1 tablespoon egg and combine with 1 tablespoon water in a small bowl; set aside. Add butter, remaining eggs, and vanilla to flour mixture; mix at low speed until almost combined. Add almonds and 1/2 cup coconut flakes; mix until just combined.
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- Decrease oven temperature to 325°. Cut each loaf crosswise into 16 (1/2-inch) slices. Arrange slices, cut sides down, on baking sheet. Bake 25 more minutes or until lightly browned. Let cool completely.
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