Quickie (almost!) Italian Almond Biscotti is a wonderful 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, use within 45 days.
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.
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.
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: