Coffee Shop Style Easy Cake Mix Biscotti Recipes

CAKE MIX BISCOTTI

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
• In the bowl of your stand mixer fitted with the paddle attachment combine the cake mix, flour, butter, eggs, and vanilla. Mix on low for 30 seconds, and then turn the mixer up to medium and mix for 2 minutes until combined, scraping the sides of the bowl as necessary.
• Add in the chocolate chips and pecans and mix on low until evenly incorporated. Dough will be thick.
• Lightly sprinkle a clean counter top with flour. Divide the dough in half. Roll each half of the dough into a 12×2- inches log. Place both logs onto the prepared baking sheet, and bake for 25-30 minutes, until the edges are golden. Reduce oven temperature to 325°F. Cool on the baking sheet for 15 minutes.
• Using a serrated knife, carefully slice the logs into 1- inch slices. Arrange the slices evenly onto the baking sheet and place back in the oven for 10 minutes, flipping cookies over once halfway through baking.
• Transfer to a wire rack to cool completely.

COFFEE SHOP STYLE EASY CAKE MIX BISCOTTI

Steps:

• 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.

COFFEE SHOP STYLE EASY CAKE MIX BISCOTTI RECIPE - (4.6/5)

Steps:

• 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, place a rack on sheet 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.

CAKE MIX COCONUT-ALMOND BISCOTTI

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.

CAKE MIX BISCOTTI

Steps:

• Preheat oven to 350 degrees
• Using a stand or electric mixer, combine cake mix, melted butter, eggs, flour, and nuts until well blended.
• Transfer dough to parchment paper-lined baking sheet and spread with hands until dough is rectangular in shape and 1/2" thick.
• Bake 30-35 minutes or until a toothpick inserted in the center comes out clean.
• Remove from oven and allow to cool 10 minutes
• Use a bread knife to slice rectangle diagonally into 1" thick slices
• Arrange slices back on the baking sheet and bake for another 10 minutes
• After 10 minutes, turn the oven off and allow biscotti to remain in the oven until crisp (about 30 minutes)
• Transfer to wire baking rack to cool completely.