ALMOND BISCOTTIS

ALMOND BISCOTTIS

Almond Biscottis are classic. Called Cantucci in Italy these crunchy biscuits are made for dunking!

You can dunk them in your morning coffee, afternoon tea, and even in your evening dessert wine. Everyone in my family love them!

Best of all they’re so easy to make. My recipe needs just 6 ingredients!

Here’s the recipe:

Ingredients

1 package yellow cake mix
1 1/4 cup all purpose flour
1 stick butter, melted
2 large eggs
1 tsp almond extract
3/4 cup sliced almonds

Directions

  1. Preheat oven to 350 degrees Fahrenheit
  2. Fit a stand mixer with the paddle attachment (if using a hand held mixer be sure beaters are in tight)
  3. Place all ingredients in mixing bowl
  4. Mix on low until all ingredients are well combined
  5. Dough will be a bit stiff and tacky
  6. Turn dough on to baking sheet covered with parchment paper or silicone mat

With your hands flatten dough into a rectangle about 1/2” thick, make sure there’s a small mound running down the center of the rectangle and either side tapers down from the center mound.

  • Bake for 30 minutes
  • Remove from oven and let cool for 10 minutes
  • Using a serrated bread knife slice the rectangle diagonally into 1/2” slices
  • Lay slices cut side down on baking sheet
  • Bake another 10 minutes
  • Turn oven off and leave cookies in the oven for 30 minutes
  • Transfer to wire racks to cool completely.

Your biscottis are now ready for dunking! Or if you want you can dip them or drizzle them in melted chocolate.

Store in air tight containers, ziplocks work fine. Your can store them at room temperature for weeks or freeze them for longer storage. But whatever you do don’t refrigerate them.

If you freeze them, thaw them out before serving. If they’ve lost their crispness pop them in a 250 degree oven for a few minutes to crisp them up.

Hope you love these biscottis as much as we do!

Click here for more biscotti recipes!

CHOCOLATE CHIP BISCOTTIS
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CHOCOLATE CHIP BISCOTTIS

CHOCOLATE CHIP BISCOTTIS

Biscottis, yum! These dry crispy Italian cookie bars are perfect for dunking. I love dunking them in my morning cup of cappuccino, my afternoon tea, or a mug of cocoa in the evening.

They’re even better when their homemade! My super easy Chocolate Chip Biscottis are a family favorite. They’re perfect for gifting too!

These yummy biscottis use just 5 ingredients and the first one is cake mix! Like I said super easy.

Here’s the recipe:

Ingredients

1 package yellow cake mix
1 1/4 cup all purpose flour
1 stick butter, melted
2 large eggs
3/4 cup chocolate chips

Directions

  • Preheat oven to 350 degrees Fahrenheit
  • Fit a stand mixer with the paddle attachment (if using a hand held mixer be sure beaters are in tight)
  • Place all ingredients in mixing bowl
  • Mix on low until all ingredients are well combined
  • Dough will be a bit stiff and tacky
  • Turn dough on to baking sheet covered with parchment paper or silicone mat

With your hands flatten dough into a rectangle about 1/2” thick, make sure there’s a small mound running down the center of the rectangle and either side tapers down from the center mound.

  1. Bake for 30 minutes
  2. Remove from oven and let cool for 10 minutes
  3. Using a serrated bread knife slice the rectangle diagonally into 1/2” slices
  4. Lay slices cut side down on baking sheet
  5. Bake another 10 minutes
  6. Turn oven off and leave cookies in the oven for 30 minutes
  7. Transfer to wire racks to cool completely.

Your biscottis are now ready for dunking! Or if you want you can dip them or drizzle them in melted chocolate.

Store in air tight containers, ziplocks work fine. Your can store them at room temperature for weeks or freeze them for longer storage. But whatever you do don’t refrigerate them.

If you freeze them, thaw them out before serving. If they’ve lost their crispness pop them in a 250 degree oven for a few minutes to crisp them up.

Hope you love these biscottis as much as we do!

Click here for more biscotti recipes!

CHOCOLATE CHIP BISCOTTIS
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CHOCOLATE CHIP BISCOTTIS
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Double Chocolate Biscottis

Double Chocolate Biscottis

Biscottis are the perfect accompaniment to a nice cup of coffee anytime of day. Who doesn’t love those crispy crunchy cookies?

Sure you can buy all sorts of biscottis in supermarkets, bakeries, and even big box stores. But nothing beats homemade!

And just because they have a fancy Italian name doesn’t mean they’re fussy and hard to make. My Double Chocolate Biscottis are so easy to make! They use just 5 ingredients and the first one is cake mix!

Here’s the recipe:

Ingredients

1 package chocolate cake mix, Devil’s Food Cake if available
1 1/4 cup all purpose flour
1 stick butter, melted
2 large eggs
3/4 cup white chocolate morsels

Directions

  • Preheat oven to 350 degrees Fahrenheit
  • Fit a stand mixer with the paddle attachment (if using a hand held mixer be sure beaters are in tight)
  • Place all ingredients in mixing bowl
  • Mix on low until all ingredients are well combined
  • Dough will be a bit stiff and tacky
  • Turn dough on to baking sheet covered with parchment paper or silicone mat

With your hands flatten dough into a rectangle about 1/2” thick, make sure there’s a small mound running down the center of the rectangle and either side tapers down from the center mound.

  1. Bake for 30 minutes
  2. Remove from oven and let cool for 10 minutes
  3. Using a serrated bread knife slice the rectangle diagonally into 1/2” slices
  4. Lay slices cut side down on baking sheet
  5. Bake another 10 minutes
  6. Turn oven off and leave cookies in the oven for 30 minutes
  7. Transfer to wire racks to cool completely.
Your biscottis are now ready for dunking! Or if you want you can dip them or drizzle them in melted chocolate.
Store in air tight containers, ziplocks work fine. Your can store them at room temperature for weeks or freeze them for longer storage. But whatever you do don’t refrigerate them.
If you freeze them, thaw them out before serving. If they’ve lost their crispness pop them in a 250 degree oven for a few minutes to crisp them up.
Hope you love these biscottis as much as we do!
Click here for more biscotti recipes!
Double Chocolate Biscottis
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Double Chocolate Biscottis
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EASY CHOCOLATE ALMOND BISCOTTIS

EASY CHOCOLATE ALMOND BISCOTTIS

Biscottis

are one of my favorite Italian cookies. Who doesn’t love those crispy crunchy cookie bars made just fo dipping.
Speaking of dipping you can dip biscottis in your favorite hot or cold beverage. They’re great with coffee of course; but also delicious with tea, cocoa, milk, and wine! Yes you can most definitely dip your biscotti of choice in a glass of dessert wine. Think Vin Santo, or my personal favorite Greek Samos!

But before you start dipping you need some biscottis. Sure you can buy all sorts of biscottis from most supermarkets, coffee houses, and big box stores, but nothing compares to the homemade biscottis Nonna in Italy bakes. Or in my case Nana in Hawaii.

I’m sure most Italian grandmas have their favorite biscotti recipe, well so does this grandma; I just “cheat” a little bit and use a cake mix to make my biscotti.

These chocolate almond biscottis are made with just 5 ingredients and take just over an hour to make. The result is a delicious biscotti with just the right crunch!

Here’s the recipe:

Ingredients

1 package chocolate cake mix, Devil’s Food Cake if available
1 1/4 cup all purpose flour
1 stick butter, melted
2 large eggs
3/4 cup sliced almonds

Directions

  • Preheat oven to 350 degrees Fahrenheit
  • Fit a stand mixer with the paddle attachment (if using a hand held mixer be sure beaters are in tight)
  • Place all ingredients in mixing bowl
  • Mix on low until all ingredients are well combined
  • Dough will be a bit stiff and tacky
  • Turn dough on to baking sheet covered with parchment paper or silicone mat

With your hands flatten dough into a rectangle about 1/2” thick, make sure there’s a small mound running down the center of the rectangle and either side tapers down from the center mound.

  • Bake for 30 minutes
  • Remove from oven and let cool for 10 minutes
  • Using a serrated bread knife slice the rectangle diagonally into 1/2” slices
  • Lay slices cut side down on baking sheet
  • Bake another 10 minutes
  • Turn oven off and leave cookies in the oven for 30 minutes
  • Transfer to wire racks to cool completely.

Your biscottis are now ready for dunking! Or if you want you can dip them or drizzle them in melted chocolate.

Store in air tight containers, ziplocks work fine. Your can store them at room temperature for weeks or freeze them for longer storage. But whatever you do don’t refrigerate them.

If you freeze them, thaw them out before serving. If they’ve lost their crispness pop them in a 250 degree oven for a few minutes to crisp them up.

Hope you love these biscottis as much as we do!

Click here for more biscotti recipes!

EASY CHOCOLATE ALMOND BISCOTTIS
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EASY CHOCOLATE ALMOND BISCOTTIS
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Pumpkin Torte

Pumpkin Torte

This beautiful layered cake has a creamy filling with a mild pumpkin flavor and a little spice. It’s quick and always turns out so well. The nuts and caramel topping add a nice finishing touch.

This is a great recipe. Very light and not too sweet with a great pumpkin flavor.

I did use more pumpkin spice than what the instructions states, a little less confectioners sugar, and used no nuts. I had lots of coworkers asking where the recipe came from.

 

Ingredients:

1 package yellow cake mix (regular size)

1 can (15 ounces) solid-pack pumpkin, divided

4 large eggs

1/2 cup 2% milk

1/3 cup canola oil

1-1/2 teaspoons pumpkin pie spice, divided

1 package (8 ounces) cream cheese, softened

1 cup confectioners’ sugar

1 carton (16 ounces) frozen whipped topping, thawed

1/4 cup caramel ice cream topping

Pecan halves, toasted

 

Directions

  • Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
  • Combine cake mix, 1 cup pumpkin, eggs, milk, oil and 1 teaspoon pie spice; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans.
  • Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely.
  • Beat cream cheese until light and fluffy. Beat in confectioners’ sugar and the remaining pumpkin and pie spice until smooth. Fold in whipped topping.
  • Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; spread with a fourth of the filling. Repeat three times. Drizzle with caramel topping; sprinkle with pecans. Store in refrigerator.
Nutrition Facts

1 slice: 476 calories, 24g fat (12g saturated fat), 82mg cholesterol, 367mg sodium, 58g carbohydrate (41g sugars, 1g fiber), 6g protein.

 

 

Pumpkin Torte
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