COFFEE SHOP STYLE EASY CAKE MIX BISCOTTI RECIPE - (4.6/5)
Provided by lorik
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, 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.
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.
MOCHA BISCOTTI
Get your java the sweetest way, in a twice-baked coffee shop special cookie.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 42
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Dissolve coffee crystals in hot water. In large bowl, beat sugar, butter, vanilla, eggs and coffee with electric mixer on medium speed, or mix with spoon. Stir in all remaining Biscotti ingredients.
- Shape half of dough at a time into rectangle, 10x3 inches, on ungreased cookie sheet. Bake about 30 minutes or until center is firm to the touch. Cool on cookie sheet 15 minutes.
- Cut crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake about 15 minutes, turning once, until crisp and edges are light brown. Immediately remove from cookie sheet to wire rack. Cool completely.
- In 1-quart saucepan, heat all Chocolate Drizzle ingredients over low heat, stirring occasionally, until melted and smooth. Drizzle chocolate over one side of each biscotti. Let stand until chocolate is set.
Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 15 mg, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 130 mg
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
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