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
SUMMER CELEBRATION LEMONADE BISCOTTI
Prize-Winning Recipe 2009! Sugar cookie mix creates a foolproof way to make the classic Italian coffee-shop treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 32
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line large cookie sheet with foil. In large bowl, stir butter, lemonade concentrate, lemon peel, lemon extract and eggs until well mixed. Add remaining ingredients; stir until soft dough forms.
- Divide dough in half. On cookie sheet, shape each 1/2 of dough into a 12x2-inch log.
- Bake 25 to 30 minutes or until edges are golden brown. Cool 15 minutes.
- Carefully lift foil to move cookie logs to cutting board. With serrated knife, carefully cut each log crosswise on a slight diagonal into 3/4-inch slices. Place slices cut side down on cookie sheet.
- Bake 15 to 20 minutes, gently turning cookies over once during baking. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely. Store loosely covered at room temperature.
Nutrition Facts : Calories 130, Carbohydrate 19 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Biscotti, Sodium 70 mg, Sugar 10 g, TransFat 1/2 g
FRUITCAKE BISCOTTI
These twice-baked cookies may be a tastier alternative to actual fruitcake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h35m
Yield Makes about 9 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees, with racks in upper and lower thirds. In the bowl of a stand mixer, using paddle attachment, combine flour, granulated sugar, cornmeal, baking powder, salt, cinnamon, nutmeg, and cloves. Add butter and beat on medium-high until coarse crumbs form. With mixer on low, add eggs, one at a time, beating after each addition. Mix in almonds, citrus peel, and dried fruit.
- On two parchment-lined baking sheets, shape dough into four 3-inch-wide logs. Brush with egg white; sprinkle with sanding sugar. Bake until just set in middle, 30 minutes. Let cool completely on sheets on wire racks. With a serrated knife, cut logs on the diagonal into 1/4-inch slices. Bake on parchment-lined baking sheets until just golden, 15 to 20 minutes, rotating sheets halfway through. Let cool on sheets on racks.
Nutrition Facts : Calories 183 g, Fat 8 g, Fiber 2 g, Protein 3 g, SaturatedFat 4 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.
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- 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.
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