Cake Mix Citrus Biscotti Recipes

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.

Steps:

• Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. In another large bowl, beat the sugar and eggs with an electric mixer until pale yellow and fluffy, about 3 minutes. Mix in the orange and lemon zests, then the flour mixture, and beat just until blended; the dough will be soft and sticky. Stir in the pistachios. Let stand for 5 minutes.
• Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two equal mounds spaced evenly apart. Moisten your hands with water and shape the dough into two 11 x 4-inch logs. Bake until the logs are lightly browned, about 35 minutes. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet, and bake until the cookies are pale golden, about 25 minutes. Let cool before serving.

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.