Best 7 Coffee Shop Style Easy Cake Mix 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 a baking sheet with parchment paper and set aside.
• In the bowl of your stand mixer fitted with the paddle attachment combine the cake mix, flour, butter, eggs, and vanilla. Mix on low for 30 seconds, and then turn the mixer up to medium and mix for 2 minutes until combined, scraping the sides of the bowl as necessary.
• Add in the chocolate chips and pecans and mix on low until evenly incorporated. Dough will be thick.
• Lightly sprinkle a clean counter top with flour. Divide the dough in half. Roll each half of the dough into a 12×2- inches log. Place both logs onto the prepared baking sheet, and bake for 25-30 minutes, until the edges are golden. Reduce oven temperature to 325°F. Cool on the baking sheet for 15 minutes.
• Using a serrated knife, carefully slice the logs into 1- inch slices. Arrange the slices evenly onto the baking sheet and place back in the oven for 10 minutes, flipping cookies over once halfway through baking.
• Transfer to a wire rack to cool completely.

COFFEE SHOP STYLE EASY CAKE MIX BISCOTTI RECIPE - (4.6/5)

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

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.

EASY BROWNIE MIX BISCOTTI

Steps:

• In a large bowl, combine dry ingredients; mix well.
• In a small bowl, whisk egg, egg whites and extract. Add to brownie mixture stir until combined.
• Divide dough into thirds.
• On a greased baking sheet using greased hands, shape each portion of dough into a 7-inch x 3-1/2-inch rectangle.
• Bake at 350º for 24 minutes. Remove from oven; cool on baking sheet for 5 minutes.
• Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-inch slices. Place slices cut side down on greased baking sheets. Bake 12 to 14 minutes longer or until firm.
• Cool on wire racks. Drizzle with melted white chocolate (optional). Let stand until chocolate is set. Store in airtight container. Yield: 2-1/2 dozen.

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.

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.