Quickie (almost!) Italian Almond Biscotti is a wonderfully simple way to enjoy the flavor of Italian Biscotti cookies with very little effort.
Biscotti (aka cantuccini) are delectable oblong-shaped twice-baked cookies perfect for dipping in Vin Santo. Personally, we love them in the fall months dipped in hot chocolate or coffee.
Now, there’s a little secret to these Biscotti, they actually use a Vanilla or White Cake mix. That’s how they’re made so quickly with very little effort! That doesn’t mean the cake mix has to come from the store though, if you prefer to make your own homemade pantry mixes, you can use that instead.
Also, the dough freezes well so they can be cooked last minute for a light dessert during the busy work week, you must use it within 45 days.
How to Make Quickie (almost!) Italian Almond Biscotti
If you’d like to add bits of dried fruit to this add up to 1/2 cup of dried cherries, cranberries, chopped dried apricots, or chopped dried figs.
Quickie (almost!) Italian Almond Biscotti Recipe
1 18oz box White Cake Mix
1 cup all purpose flour
4 large eggs , room temp
1/2 cup butter, melted
2 tsp almond extract
1 cup almond slices
Preheat the oven to 350F degrees.
- Combine cake mix and all-purpose flour stir with a whisk.
Add the eggs, melted butter, almond extract and almonds and until the consistency of play dough.
- Divide dough in half and place on a lightly floured board, then shape into a small log.
- At this point if you’d like to freeze the dough to create fresh biscotti you can wrap it tightly in plastic wrap and place it in the freezer, otherwise, continue the recipe.
- Transfer the log to a cookie sheet lined with a silpator sprayed with non-stick cooking spray.
- Gently run a rolling pin down the length of the log until it is about 3″ wide.
- Bake at 350F 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.
- Slice each log across the width into 3/4″ slices using a serrated kitchen knife.
- Place cookies onto the baking sheet and return them to the oven for another 10 minutes.
- Remove cookies to cooling rack to cool completely.
If you love Biscotti as much as we do, you’ll enjoy these recipes as well:
- Cranberry Pistachio Biscotti Mix
- Crunchy Chocolate Biscotti with hazelnuts and cherries
- Christmas Biscotti in a Jar
2 thoughts on “Quickie (almost!) Italian Almond Biscotti”
Can you use sugarless yellow cake mix instead of white for this?
I’ve never tried cooking with a sugarless cake mix, so I don’t know what the texture & consistency would be in the end product. If you give it a try come back and let us know how they turned out.