BISCOTTI
This is a simple, no frills biscotti. My friend at work gave this recipe to me. It's quick, easy and one of my favorite Italian cookie recipes.
Provided by JANDEE
Categories World Cuisine Recipes European Italian
Time 40m
Yield 42
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
- In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
- Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.
Nutrition Facts : Calories 82.8 calories, Carbohydrate 12.3 g, Cholesterol 13.3 mg, Fat 3.1 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 40 mg, Sugar 4.8 g
COFFEE SHOP STYLE EASY CAKE MIX BISCOTTI
Very similar in taste and texture to the ones sold in your favourite coffee shops! Variations are endless.
Provided by Emjay99
Categories Dessert
Time 50m
Yield 40 biscotti
Number Of Ingredients 6
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.
CAKE MIX BISCOTTI
This biscotti recipe uses a boxed cake mix for a quick and easy chocolate dessert.
Provided by Jenn
Categories Recipes
Time 55m
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 serving, Calories 278 kcal, Carbohydrate 40 g, Protein 4 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 44 mg, Sodium 348 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 5 g
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
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 BISCOTTI
Cake Mix Biscotti is a simple shortcut recipe that is endlessly adaptable! It's crunchy on the outside, tender on the inside with the perfect amount of sweetness. Mix and match your favorite flavor combos!
Provided by Shelly
Categories Cookies
Time 50m
Number Of Ingredients 7
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.
EASY BISCOTTI - ANISETTE TOAST
This is the easiest and best tasting Biscotti recipe I have ever made! Received from a co-worker back in 1993, this will make your house smell WONDERFUL!
Provided by Nancy
Categories Desserts Cookies Cake Mix Cookie Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10x15 inch jellyroll pan.
- In a medium bowl, stir together the cake mix, oil, eggs, anise seeds, almonds, and anise extract. Mix well after each addition. Pour into the prepared pan.
- Bake for 20 to 30 minutes in the preheated oven, until a toothpick comes out clean.
- Cut down the middle of the pan, then cut each half into 1/2 inch slices. Place slices on their side onto the jellyroll pan and return to the oven for 8 to 10 minutes, until toasted. Cool and dust with confectioners' sugar.
Nutrition Facts : Calories 415.4 calories, Carbohydrate 39.4 g, Cholesterol 78.4 mg, Fat 25 g, Fiber 1.6 g, Protein 6.4 g, SaturatedFat 3.5 g, Sodium 312.8 mg, Sugar 22.5 g
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