Café-Style Biscotti Made Easy
Indulge in a delightful treat reminiscent of your favorite coffee shop's biscotti – this easy cake mix version is perfect for satisfying your sweet cravings. With a crispy exterior and a chewy center, these biscotti are versatile and irresistible! Crafted using your favorite cake mix, you can customize flavors and mix-ins to suit your taste preferences. Whether you prefer the nutty crunch of pecans or the sweet burst of dried fruits, the possibilities are endless. Great for gifting or enjoying with your morning coffee, these biscotti are sure to impress friends and family alike!
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Cake mix
1 ((18 ounce box, avoid pudding mix))
All-purpose flour
1 (cup, sifted)
Large eggs
4 (room temperature)
Margarine
1/2 (cup, melted)
Vanilla extract
2 (teaspoons (or suitable alternative))
Nuts or chocolate pieces
3/4 (cup)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, combine the cake mix with the all-purpose flour, ensuring to sift the flour for a lighter texture.
3
Create a well in the center of the dry ingredients and add the room temperature eggs, melted margarine, and vanilla extract.
4
Using an electric mixer, beat the mixture on medium speed for about 2 to 3 minutes until a cohesive dough forms that no longer sticks to the sides of the bowl. The dough should resemble play dough in texture.
5
On a lightly floured surface, divide the dough in half. Roll each half into logs approximately 1 inch in diameter.
6
Carefully transfer each log to a lightly greased 11" x 15" baking sheet, rolling them from the edge of your work surface onto the sheet.
7
Gently flatten the top of each log until they measure about 3 inches wide.
8
Bake in the preheated oven for 20 minutes, then remove the baking sheet and allow the logs to cool for 10 minutes.
9
Lower the oven temperature to 325°F (163°C) without turning it off.
10
Transfer one log onto your floured working surface and, using a serrated knife or electric carving knife, slice it into 3/4-inch thick pieces.
11
Place the cut side of the biscotti down on the baking sheet. Return to the oven for an additional 10 minutes to toast the slices.
12
Remove from the oven and transfer the biscotti to a cooling rack. Let them cool completely.
13
Store the cooled biscotti in an airtight container or freeze them for future enjoyment.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Cafe-Style Biscotti Made Easy?
It is a simplified version of traditional biscotti that uses a cake mix base to achieve a crispy exterior and chewy center.
What is the primary shortcut in this recipe?
The primary shortcut is using an 18-ounce box of cake mix as the foundation for the dough.
Can I use any type of cake mix?
You can use your favorite flavor, but you should avoid using mixes that have pudding already in the mix.
Why must the flour be sifted?
Sifting the all-purpose flour helps ensure a lighter texture for the finished biscotti.
What temperature should the eggs be?
The recipe calls for four large eggs at room temperature for optimal mixing.
Can I substitute margarine?
The recipe specifies 1/2 cup of melted margarine, though many bakers find melted butter to be a suitable alternative.
How long should the dough be mixed?
Beat the mixture on medium speed for about 2 to 3 minutes using an electric mixer.
What should the consistency of the dough look like?
The dough should be cohesive, no longer sticking to the sides of the bowl, and resemble the texture of play dough.
How do I shape the biscotti logs?
Divide the dough in half and roll each portion into logs approximately 1 inch in diameter.
What size baking sheet is required?
An 11-inch by 15-inch lightly greased baking sheet is recommended.
How wide should the logs be after flattening?
Gently flatten the top of each log until it measures approximately 3 inches wide.
What is the initial baking temperature?
The initial bake occurs at 350 degrees Fahrenheit (175 degrees Celsius).
How long is the first bake?
The logs should be baked for 20 minutes.
How long do the logs need to cool before slicing?
Allow the baked logs to cool on the sheet for 10 minutes before attempting to slice them.
What is the oven temperature for the second bake?
Lower the oven temperature to 325 degrees Fahrenheit (163 degrees Celsius) for the toasting phase.
What kind of knife is best for slicing biscotti?
A serrated knife or an electric carving knife is best for getting clean 3/4-inch thick slices.
How should the slices be oriented for toasting?
Place the cut side of the biscotti down on the baking sheet for the second bake.
How long is the toasting phase?
Return the slices to the oven for an additional 10 minutes to toast them.
Where should the biscotti cool after toasting?
Transfer the finished biscotti to a cooling rack to cool completely.
How should I store the finished biscotti?
Store them in an airtight container or freeze them for longer-term storage.
Can I add mix-ins to this recipe?
Yes, you can add 3/4 cup of nuts, chocolate pieces, or dried fruits to customize the flavor.
What flavor variations are possible?
By changing the cake mix flavor and the type of nuts or chips, the possibilities for customization are endless.
Is this recipe suitable for gifting?
Yes, these cafe-style biscotti are excellent for gifting to friends and family.
How many ingredients are in the base recipe?
The base recipe consists of 6 main ingredients: cake mix, flour, eggs, margarine, vanilla, and optional mix-ins.
Can I use different extracts?
Yes, while the recipe calls for vanilla, you can use suitable alternatives like almond extract depending on the cake flavor.
What is the final texture of the biscotti?
They feature a crispy exterior with a satisfyingly chewy center.
Do I need to turn the oven off between bakes?
No, simply lower the temperature from 350 to 325 degrees Fahrenheit while the logs cool for 10 minutes.
What is the best way to serve these?
They are perfect when enjoyed with a morning coffee or a hot cup of tea.
How do I prevent the dough from sticking to the surface?
Use a lightly floured surface when dividing and rolling the dough into logs.
What happens if I use a cake mix with pudding?
Avoiding pudding mixes is recommended to ensure the biscotti achieves the correct dry, crispy texture rather than being too soft.