Best Cake Mix Coconut Almond Biscotti Recipes

CAKE MIX BISCOTTI

Steps:

• Preheat oven to 350 degrees
• Using a stand or electric mixer, combine cake mix, melted butter, eggs, flour, and nuts until well blended.
• Transfer dough to parchment paper-lined baking sheet and spread with hands until dough is rectangular in shape and 1/2" thick.
• Bake 30-35 minutes or until a toothpick inserted in the center comes out clean.
• Remove from oven and allow to cool 10 minutes
• Use a bread knife to slice rectangle diagonally into 1" thick slices
• Arrange slices back on the baking sheet and bake for another 10 minutes
• After 10 minutes, turn the oven off and allow biscotti to remain in the oven until crisp (about 30 minutes)
• Transfer to wire baking rack to cool completely.

CAKE MIX BISCOTTI

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.

CAKE MIX CITRUS BISCOTTI

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Lightly grease or spray large cookie sheet. In large bowl, mix biscotti ingredients with spoon until dough forms.
• On cookie sheet, shape dough into 14x3-inch rectangle, 1/2 inch thick. Bake 19 to 25 minutes or until golden brown. Cool on cookie sheet on cooling rack 15 minutes.
• Cut dough crosswise into 1/2-inch slices. Arrange slices cut side up on cookie sheet. Bake 7 to 8 minutes or until bottoms are light golden brown; turn slices over. Bake 7 to 8 minutes longer or until bottoms are light golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• In small bowl, mix glaze ingredients until thin enough to drizzle. Drizzle over biscotti. Before stacking biscotti, let stand about 4 hours or until glaze is set. Store loosely covered.

TOASTED COCONUT-ALMOND BISCOTTI

Steps:

• *To toast coconut and almonds: Spread coconut and almonds in an ungreased shallow pan. Bake uncovered in 350° oven 5 to 8 minutes, stirring frequently, until coconut is golden brown. Cool completely, about 15 minutes. 1- Heat oven to 350°. Mix cake mix, oil and eggs in large bowl with spoon until dough forms (some dry mix will remain). Stir in coconut and almonds, using hands if necessary.2- Shape dough into 15 x 4-inch rectangle on cookie sheet with greased hands. Bake 20 to 25 minutes or until golden brown. Cool on cookie sheet on wire rack 15 minutes.3- Cut dough crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake 10 to 12 minutes or until edges are deep golden brown. Cool 5 minutes remove from cookie sheet to wire rack. Cool completely, about 30 minutes.4- Heat chocolate chips and shortening in 1-quart saucepan 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.High Altitude (3500 to 6500 feet): Increase second bake to 12 to 14 minutes. When toasting coconut and almonds, bake 7 to 10 minutes.1 Biscotti: Calories 170 (Calories from Fat 70) Fat 8g (Saturated 3g) Cholesterol 20mg Sodium 160mg Carbohydrate 23g (Dietary Fiber 1g) Protein 2g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 4% Iron 4%.Betty's Tip: If using almonds that have been frozen, make sure they are room temperature before toasting so that the coconut and almonds toast evenly.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

COCONUT ALMOND BISCOTTI

Steps:

• Preheat oven to 350F and line a half-sheet pan with parchment paper.
• Whisk together the almond meal, cornmeal, coconut flour, baking powder, whey, baking soda, salt, and sugar in a medium bowl. In a separate large bowl, whisk together the coconut oil, almond butter and honey until smooth, then whisk in 1 egg, the milk, vanilla extract, and almond extract. Pour all the dry ingredients into the wet and stir with a wooden spoon until incorporated; let the batter rest for 3 minutes.
• Turn the batter out onto the prepared baking sheet and spread it into a log about 12 inches long by 2 1/2 inches wide; bake 15 minutes. Remove the cookie log from the oven and let it cool 10 minutes, then crumble it into a large bowl. Lightly beat the remaining 3 large eggs, then stir the eggs into the crumbled cookie. Shape the batter into a log about the same size as before and bake until golden, about 20 minutes. Remove from oven and turn oven down to 325°F.
• Cool the cookie log completely, then cut cross-wise into about 1/3 inch-thick slices. Arrange in a single layer on a baking sheet and bake until golden on each side, about 20 minutes per side, flipping once.
• Cool the cookies completely, then serve with coffee.

ALMOND CHOCOLATE BISCOTTI (USING CAKE MIX)

Steps:

• In a large mixing bowl, combine the cake mix, flour, butter, chocolate syrup, eggs and extracts; mix well.
• Stir in the almonds and miniature chocolate chips.
• Divide dough by half.
• On ungreased baking sheets, shape each portion into a 12 x 2 log.
• Bake at 350F for 30-35 minutes or until firm to the touch.
• Cool for 15 minutes.
• Transfer to a cutting board; carefully cut diagonally with a serrated knife into 12 inch pieces.
• Place cut side down on baking sheets.
• Bake for 10 to 15 minutes or until firm.
• In a heavy saucepan over how heat, melt vanilla chips and shortening.
• Drizzle over biscotti; let stand until hardened.
• Store in airtight container.

CAKE MIX CHOCOLATE ALMOND BISCOTTI

Steps:

• Set oven to 350 degrees F.
• Grease a large jelly-roll baking sheet.
• In a large bowl combine dry cake mix with flour, melted butter, chocolate syrup, eggs and both extracts; using an electric mixer on low speed beat until well combined.
• Stir in almonds and mini chocolate chips.
• Divide the dough in half, then place halves on baking sheet/s.
• Shape each into a 12 x 2-inch log (does not have to measure exactly).
• Bake for about 30-35 minutes or until firm to the touch.
• Cool for 12-15 minutes on the baking sheet.
• Using a serrated knife slice diagonally into about 1/2 to 3/4-inch slices.
• Turn cut-side down on baking sheet.
• Bake for about 10-15 minutes or until firm.
• Remove to a wire rack to cool.