Best 5 Almond Chocolate Biscotti Using Cake Mix Recipes
Indulge in the delightful symphony of flavors with our almond chocolate biscotti, a delectable treat that combines the richness of chocolate with the nutty aroma of almonds. These crispy twice-baked cookies, hailing from the heart of Tuscany, Italy, are perfect for dunking in your favorite cup of coffee or tea. With a variety of recipes to choose from, including a classic version, a keto-friendly option, and a gluten-free alternative, there's a biscotti for every palate. Prepare to tantalize your taste buds with this timeless Italian masterpiece.
Check out the recipes below so you can choose the best recipe for yourself!
ALMOND CHOCOLATE BISCOTTI
My neighbors look forward to getting my gifts of these chocolate-covered cookies. I love that this chocolate biscotti recipe is such a cinch to make. -Ginger Chatfield, Muscatine, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 3-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, beat cake mix, flour, butter, eggs, chocolate syrup and extracts until well blended. Stir in almonds and chocolate chips. Divide dough in half. On ungreased baking sheets, shape each portion into a 12x2-in. log., Bake 30-35 minutes or until firm to the touch. Carefully remove to wire racks; cool 20 minutes., Transfer baked logs to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on ungreased baking sheets, cut side down. Bake 10-15 minutes or until firm. Remove from pans to wire racks to cool completely., In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over biscotti; let stand until set. Store between pieces of waxed paper in airtight containers. Freeze option: Freeze undrizzled cookies in freezer containers. To use, thaw in covered containers. Drizzle with baking chip mixture as directed.
Nutrition Facts : Calories 126 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 117mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
ALMOND CHOCOLATE BISCOTTI (USING CAKE MIX)
This is a quick biscotti recipe that starts off with a chocolate cake mix. Very quick and easy and perfect for after dinner drinks or coffee.
Provided by mary winecoff
Categories Dessert
Time 1h30m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 164.5, Fat 7.7, SaturatedFat 2.9, Cholesterol 17.1, Sodium 158.6, Carbohydrate 17.5, Fiber 0.8, Sugar 8.8, Protein 2.2
CAKE MIX CHOCOLATE ALMOND BISCOTTI
Perfect biscotti made with a cake mix, if desired drizzle with a white chocolate glaze after the cookies are cooled, melt a 10-ounce bag of white chocolate chips with 2 teaspoon shortening, mix until smooth then drizzle over each cookie.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h
Yield 35-40 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 138, Fat 7.3, SaturatedFat 2.9, Cholesterol 17.6, Sodium 157.3, Carbohydrate 17.2, Fiber 0.9, Sugar 8, Protein 2.3
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
CHOCOLATE ALMOND BISCOTTI
Provided by Food Network
Categories dessert
Time 1h40m
Yield 2 logs/24 total pieces
Number Of Ingredients 10
Steps:
- In a standing mixer with a paddle attachment combine flour, sugar, cocoa powder, baking soda and salt. Mix together eggs, egg whites and vanilla extract. Gradually add egg mixture to flour mixture blending on low. Toss almonds with chocolate chips then add to flour mixture and blend just until combined.
- On a well floured surface roll dough into 2 logs, 2 inches in diameter. Place on a greased sheet pan and brush with beaten egg. Bake at 350 degrees until light golden brown, about 30-35 minutes. Allow logs to cool 15 minutes then cut into slices on the bias. Place slices on a greased sheet pan and bake in a 350 degree oven until toasted, about 15-20 minutes. Cool. Store in an airtight container.
Tips:
- For the best texture, use a high-quality cake mix. A good cake mix will have a fine crumb and a moist texture.
- Be sure to chill the dough before slicing and baking. This will help the biscotti hold their shape and prevent them from spreading too much.
- If you don't have a pastry blender, you can use two forks to cut the butter into the flour mixture.
- When dipping the biscotti in chocolate, be sure to coat them evenly. You can also drizzle melted chocolate over the biscotti for a more decadent look.
- Store the biscotti in an airtight container at room temperature for up to 5 days. You can also freeze the biscotti for up to 3 months.
Conclusion:
These almond chocolate biscotti are a delicious and easy-to-make treat. They're perfect for any occasion, from a casual get-together to a holiday party. With their almond flavor, chocolate chips, and crispy texture, these biscotti are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these biscotti a try. You won't be disappointed!
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