Biscotti Recipes...using Cake Mix

Submitted by Sue B

Prep time: 15 minutes
Baking time: 30 to 35 minutes for first baking, 10 minutes for second
Resting time in oven: 30 to 40 minutes

INGREDIENTS: Parchment paper for the pan, 1 package (18.25 ounces) plain lemon cake mix, 8 Tbsp. (1 stick) butter melted, 2 large eggs, 1 Cup all-purpose flour, 1/2 Cup chopped pecans

DIRECTIONS: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Place the cake mix, melted butter, eggs, flour and pecans in a large mixing bowl. Blend with an electric mixer on low speed until well blended, 3 to 4 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The dough should come together into a ball. Transfer it to the prepared baking sheet. With floured hands, shape the dough into a rectangle about 14 inches long by 4 inches wide by 1/2 inch thick. Mound the dough so it is slightly higher in the center. Place the baking sheet in the oven. Bake the Biscotti rectangle until it feels firm when lightly pressed with your finger and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove the baking sheet from the oven and let the Biscotti cool 10 minutes. Leave the oven on. Cutting on the baking sheet, use a sharp serrated bread knife to slice the rectangle on the diagonal into 1-inch-thick slices. You should get 14 slices. Carefully turn these slices onto their sides using the slicing knife to arrange them on the same baking sheet. Return the baking sheet to the oven. Bake the Biscotti 10 minutes. Turn the oven off and let the Biscotti remain in the oven until they are crisp, 30 to 40 minutes more. Remove the baking sheet from the oven, transfer the Biscotti to a rack and allow them to cool completely, 2 hours.

MAKES: 18 Biscotti's

NOTE: Store the Biscotti in an airtight ciontainer at room temperature for up to several weeks.

Submitted by Sue B.

Prep time: 15 minutes
Baking time: 30 to 35 minutes for first baking, 10 minutes for second
Resting time in oven: 30 to 40 minutes

INGREDIENTS: 1 package (18.25 ounces) plain German chocolate cake mix, 8 Tbsp. (1 stick) butter melted, 2 large eggs, 1 Cup all-purpose flour, 1/2 Cup finely chopped hazelnuts, 1/4 Cup flaked or grated semisweet chocolate, 1/2 Tsp. ground cinnamon.

DIRECTIONS: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set it aside. Place the cake mix, melted butter, eggs, flour, hazelnuts, chocolate flakes and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed until well blended, 3 to 4 minutes. The dough will be thick and come together into a ball. Transfer it to the prepared baking sheet. With floured hands, shape the dough into a rectangle about 14 inches long by 4 inches wide by 1/2 inch thick. Mound the dough so it is slightly higher in the center. Place the baking sheet in the oven. Bake the biscotti rectangle until it feels firm when lightly pressed with your finger and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove the baking sheet from the oven and let the biscotti cool for 10 minutes. Leave the oven on. Cutting on the baking sheet, use a sharp, serrated knief to slice the rectangle oin the diagonal into 1-inch-thick slices. Carefully turn these slices onto their sides using the slicing knife to arrange them on the same baking sheet. Return the baking sheet to the oven. Bake the biscotti for 10 minutes. Turn the oven off and let the biscotti remain in the oven until they are crisp, 30 to 40 minutes. Remove the baking sheet from the oven and transfer the biscotti to a rack. Allow them to cool completely, 2 hours.

MAKES: 18 Biscotti's

NOTE: Store the Biscotti in an airtight container at room temperature for up to several weeks.

Submitted by Sue B.

Prep time: 15 minutes
Baking time: 30 to 35 minutes
For first baking-10 minutes, Resting time in oven-30 to 40 minutes

INGREDIENTS: 1 package (18.25 ounces) plain devil's food cake mix, 8 Tbsp. (1 stick) butter melted, 2 large eggs, 1 Cup all-purpose flour, 1/2 Cup white chocolate chips, 1/4 Cup finely chopped dried sweetened cherries, 1/2 Tsp. pure almond extract.

DIRECTIONS: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set it aside. Place the cake mix, melted butter, eggs, flour, white chocolate chips, cherries and almond extract in a large mixing bowl. Blend with an electric mixer on low speed util well blended 3 to 4 minutes. The dough will be thick and come together into a ball. Transfer it to the prepared baking sheet. With floured hands, shape the dough into a rectangle about 14 inches long by 4 inches wide by 1/2 inch thick. Mound the dough so it is slightly higher in the center. Place the baking sheet in the oven. Bake the biscotti rectangle until it feels firm when lightly pressed with your finger and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove the baking sheet from the oven and let the biscotti cool for 10 minutes. Leave the oven on. Cutting on the baking sheet, use a sharp, serrated knife to slice the rectangle on the diagonal into 1-inch slices. Carefully turn these slices onto their sides using the slicing knife to arrange them on the same baking sheet. Return the baking sheet to the oven. Bake the biscotti for 10 minutes. Turn the oven off and let the biscotti remain in the oven until they are crisp, 30 to 40 minutes more. Remove the baking sheet from the oven, transfer the biscotti to a rack and allow them to cool completely, 2 hours.

MAKES: 18 Biscotti's

Orange Chocolate Biscotti with Almonds

Submitted by Sue B.

Prep time: 15 minutes
Baking time: 30 to 35 minutes
For first baking 10 minutes, For second resting time in over: 30 to 40 minutes

INGREDIENTS: 1 package (18.25 ounces) plain devil's food cake mix, 8 Tbsp. (1 stick) butter melted, 2 large eggs, 1 Cup all-purpose flour, 1/2 Cup finely chopped almonds, 2 Tsp. grated orange zest, 1/4 Tsp. orange oil or extract (optional).

DIRECTIONS: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set it aside. Place the cake mix, melted butter, eggs, flour, almonds, orange zest and orange oil, if desired, in a large mixing bowl. Blend with an electric mixer on low speed until well blended, 3 to 4 minutes. The dough will be thick and come together into a ball. Transfer it to the prepared baking sheet. With floured hands, shape the dough into a rectangle about 14 inches long by 4 inches wide by 1/2 inch thick. Mound the dough so it is slightly higher in the center. Place the baking sheet in the oven. Bake the biscotti rectangle until it feels firm when lightly pressed with your finger and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove the baking sheet from the oven and let the biscotti cool for 10 minutes. Leave the oven on. Cutting on the baking sheet, use a sharp serrated knife to slice the rectangle on the diagonal into 1-inch thick slices. Carefully turn these slices onto their sides using the slicing knife to arrange them on the same baking sheet. Return the baking sheet to the oven. Bake the biscotti for 10 minutes. Turn the oven off and let the biscotti remain in the oven until they are crisp, 30 to 40 minues more. Remove the baking sheet from the oven, transfer the biscotti to a rack and allow them to cool completely, 2 hours.

MAKES: 18 Biscotti

NOTE: Store the biscott in an airtight container at room temperature for up to several weeks.