Best Cake Mix Coconut Almond 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.

CAKE MIX BISCOTTI

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.

TOASTED HAZELNUT-ALMOND BISCOTTI

Steps:

• Heat oven to 375 degrees F. Grease a large sheet pan. Sift the flour, baking powder, baking soda, salt, and sugar together. Transfer 1/2 cup of the mixture to a food processor. Add the toasted almonds and grind until fine and powdery, about 45 seconds. Add to the dry ingredients. Add the chopped chocolate and whole hazelnuts and mix.
• Whisk the eggs, extracts, and almond liqueur together. Add to the dry ingredients and mix. The dough may seem dry, but it will come together as you work it. If the dough doesn't come together, add water. Turn the dough out onto a lightly floured surface and divide into 2 equal pieces. Wet your hands and roll each piece of dough into a flattened log about 10 inches long, 3 inches wide, and 1-inch high.
• Transfer the logs to the pan, leaving at least 3 inches between the logs (they will spread during baking). Bake until golden brown, 25 to 30 minutes, rotating the pan after 15 minutes to ensure even baking.
• Let cool 30 minutes.
• Reduce the oven temperature to 300 degrees. Carefully transfer the logs to a cutting board. Wipe off the sheet pan and grease it again.
• Using a serrated knife, cut the logs on the diagonal into 1/2-inch-thick slices, discarding the ends. Arrange the slices cut side up on the sheet pan. Bake until toasted, 20 to 25 minutes. Turn the oven off, prop the oven door open, and let cool completely in the oven to set the chocolate. Store in an airtight container.

CAKE MIX CHOCOLATE ALMOND BISCOTTI

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.