INGREDIENTS:
1 package (18.25 ounces) plain devil's food cake mix
8 Tbl (1 stick) butter, melted
2 large eggs
1 C flour
1/2 C chopped nuts (your choice - we prefer macadamia or walnuts)
DIRECTIONS:
1. Place a reack in the center of the oven and preheat to 350 degrees. Line a baking sheet with parchment paper and set aside.
2. Place the cake mix, melted butter, eggs, flour, and nuts in large mixing bowl and blend with an electric mixter on low speed until well blended, 3 to 4 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The dough should come together into a ball. Transfer to prepared backing 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.
3. Bake the biscotti rectangle until it feels firm when lightly pressed with your finger and a toothpick 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!!
4. Cutting on the baking sheet, use a sharp, serrated bread knife to slive 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 backing sheet. Return the biscotti to the oven.
5. Bake 10 minutes. Turn the oven off, let the biscotti remain in the oven until they are crisp, 30 to 40 minutes. Remove the baking sheet from the oven and transfer the biscotti to a rack, allowing them to cool completely (2 hours).
*I like to drizzle the cooled biscotti with white chocolate and milk chocolate. Makes a great gift for teachers!!!
1 package (18.25 ounces) plain devil's food cake mix
8 Tbl (1 stick) butter, melted
2 large eggs
1 C flour
1/2 C chopped nuts (your choice - we prefer macadamia or walnuts)
DIRECTIONS:
1. Place a reack in the center of the oven and preheat to 350 degrees. Line a baking sheet with parchment paper and set aside.
2. Place the cake mix, melted butter, eggs, flour, and nuts in large mixing bowl and blend with an electric mixter on low speed until well blended, 3 to 4 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The dough should come together into a ball. Transfer to prepared backing 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.
3. Bake the biscotti rectangle until it feels firm when lightly pressed with your finger and a toothpick 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!!
4. Cutting on the baking sheet, use a sharp, serrated bread knife to slive 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 backing sheet. Return the biscotti to the oven.
5. Bake 10 minutes. Turn the oven off, let the biscotti remain in the oven until they are crisp, 30 to 40 minutes. Remove the baking sheet from the oven and transfer the biscotti to a rack, allowing them to cool completely (2 hours).
*I like to drizzle the cooled biscotti with white chocolate and milk chocolate. Makes a great gift for teachers!!!
No comments:
Post a Comment