Archive for the ‘Biscotti’ Category

Chocolate Macadamia Biscotti

Posted by MaryEllen29 at recipegoldmine.com 5/16/02 9:32:42 am

1 package plain devil?s food cake mix
8 tablespoons (1 stick) butter, melted
2 large eggs
1 cup all-purpose flour
1/2 cup chopped macadamia nuts

Place a rack in center of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

Place the cake mix, melted butter, eggs, flour, and macadamia nuts in a large mixing bowl. Blend with an electric mixer on low speed until well blended, 3 to 4 minutes. Stop machine and scrape down the sides of the bowl with a rubber spatula. The dough should come together into a ball. Transfer it to the prepared baking sheet. With floured hands, shape the dough into a rectangle about 14 inches long by 4 inches wide by 1/2 inch thick. Mound the dough so it is slightly higher in the center. Place the baking sheet in the oven.

Bake the biscotti rectangle until it feels firm when lightly pressed with your finger and a wooden pick inserted in the center comes out clean, 30 to 35 minutes. Remove the baking sheet from the oven and let the biscotti cool 10 minutes. Leave the oven on.

Cutting on the baking sheet, use a sharp serrated bread knife to slice the rectangle on the diagonal into 1 inch thick slices. You should get 14 slices. Carefully turn these slices onto their sides, using the slicing knife to arrange them on the same baking sheet. Return the baking sheet to the oven. Bake the biscotti 10 minutes. Turn the oven off and let the biscotti remain in the oven until they are crisp, for 30 to 40 minutes more. Remove the baking sheet from the oven, transfer the biscotti to a rack and allow them to cool completely, 2 hours.

Chocolate Almond Biscotti

1 (18.25 ounce) box chocolate cake mix
1 cup all-purpose flour
1/2 cup butter or margarine, melted
1/4 cup chocolate syrup
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup slivered almonds
1/2 cup miniature semisweet chocolate chips
1 (10 to 12 ounce) package vanilla or white chips
2 tablespoons shortening

In a large mixing bowl, combine the dry cake mix, flour, butter, chocolate syrup, eggs and extracts; mix well. Stir in the almonds and miniature chocolate chips. Divide dough in half. On ungreased baking sheets, shape each portion into a 12 x 2-inch log. Bake at 350 degrees F for 30-35 minutes or until firm to the touch. Cool for 15 minutes.

Transfer to a cutting board; carefully cut diagonally with a serrated knife into 1/2-inch slices. Place cut side down on ungreased baking sheets. Bake for 10-15 minutes or until firm. Remove to wire racks to cool.

In a small heavy saucepan over low heat, melt vanilla chips and shortening. Drizzle over biscotti; let stand until hardened. Store in an airtight container.

Yields about 3 1/2 dozen

Lemon Cranberry Biscotti

Posted by bettyboop50 at recipegoldmine.com

1 package white cake mix
1 cup flour
1/2 cup melted butter or margarine
2 eggs
1 teaspoon vanilla extract
3/4 cup dried sweetened cranberries, chopped
1/2 cup chopped nuts
2 tablespoons grated lemon rind
Melted semi-sweet chocolate chips for dipping

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment sheets.

Combine cake mix, flour, butter, eggs and vanilla extract in a large bowl. Beat at low speed with mixer until well blended. Mix in cranberries, nuts and lemon rind.

Divide dough in half. Shape each half into a 22 x 2-inch log, place logs on prepared baking sheets. Bake logs separately.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Remove from oven and cool on baking sheets 15 minutes.

Using a serrated knife, cut each log into 1/2-inch slices on a diagonal. Arrange slices on baking sheets. Bake slices 10 minutes. Remove to cooling racks and cool completely.

Dip one end of cooled biscotti in melted chocolate. Allow chocolate to set at room temperature before storing biscotti in an airtight container.