Quick Cake Mix Biscotti

biscotti standing in a small box with a jute and lace ribbon

You won't believe this amazing Cake Mix Biscotti recipe is just like Italian Almond Biscotti you get in Tuscany! An easy dessert recipe, and oh those rave reviews!

Course Dessert

Cuisine Italian

Keyword baking, biscotti, Cake mix, cookies, easy desserts

Prep Time 15

Cook Time 30

Total Time 45

Servings pieces

Calories 115kcal

Author Judy

Equipment

Ingredients

1 Yellow Cake Mix 15.25 oz/432g, or Vanilla works well
1 cup all purpose flour
3 large eggs room temperature
1/2 cup unsalted butter melted
2 tsp vanilla extract
1 cup almonds sliced or whole, raw, or pecans
1/4 cup dried cranberries or chocolate chips

Instructions

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, butter and vanilla extract. Stir in the almonds.
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.
Enjoy!

Notes

The crispy and hard crunch of a biscotti comes from double baking. In this recipe 20 minutes, slice and then bake another 10 minutes. These are so easy to make!

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