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"
 
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photo by Chef Simply Jilly photo by Chef Simply Jilly
photo by Chef Simply Jilly
Ready In:
50mins
Ingredients:
6
Yields:
40 Biscotti
Serves:
40
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ingredients

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directions

  • 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.

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Reviews

  1. I've baked these with several different cake (and brownie) mixes for different flavors--enjoyed them all. <br/><br/>To avoid the crumbling after the first bake, mix in the flour after combining the cake mix, butter (or oil), and eggs--a full cup can be too much flour with some cake mixes. Add it gradually until the dough is a good kneading consistency. I often use only 2/3 or 3/4 cup.<br/><br/>Also I've used almond meal in place of the flour and extract, with good results.
     
  2. This simple recipe makes a wonderful biscotti. I used a brand name french vanilla cake mix and it turned out great. I especially liked the texture: not too hard with a satisfying crunch. I make biscotti often as I usually have a 4:00 cup of coffee to keep going for the rest of the day.
     
  3. This recipe is great and a really convenient way to make biscotti.
     
  4. Epic failure. Could not slice for 2nd baking. I'll try a half cup flour next time. Baked at 350 for 33 minutes and bottoms were very brown.
     
  5. I didn't actually use almonds or any nuts, since I don't actually like biscotti with nuts. I used a spice cake mix and while it tasted pretty good, I actually found that it crumbled when slicing it after the first bake/cool and I lost a decent amount of my creation to large crumbles. Other than that, thumbs up! I'll try again!
     
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Tweaks

  1. I've baked these with several different cake (and brownie) mixes for different flavors--enjoyed them all. <br/><br/>To avoid the crumbling after the first bake, mix in the flour after combining the cake mix, butter (or oil), and eggs--a full cup can be too much flour with some cake mixes. Add it gradually until the dough is a good kneading consistency. I often use only 2/3 or 3/4 cup.<br/><br/>Also I've used almond meal in place of the flour and extract, with good results.
     
  2. Awesome recipe, extremely easy with a wonderful taste. I didn't have almonds so I used walnuts instead. Well worth trying. I plan on dipping them in chocolate
     

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