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
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.
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.
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.
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.
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.
“This is everyone’s holiday favorite, even the busy cook’s, because it is so easy to make.”
See how to make soft, spicy gingerbread for the holidays.
This soft and spicy cake is flavored with molasses, ginger, cinnamon, and cloves. Serve it with fresh whipped cream!
Ingredients
*1/2 cup white sugar
*1/2 cup butter
*1 egg
*1 cup molasses
*2 1/2 cups all-purpose flour
*1 1/2 teaspoons baking soda
*1 teaspoon ground cinnamon
*1 teaspoon ground ginger
*1/2 teaspoon ground cloves
*1/2 teaspoon salt
*1 cup hot water
*Add all ingredients to list
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Partner Tip
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 375 calories; 11.2 g fat; 65.3 g carbohydrates; 4.4 g protein; 48 mg cholesterol; 435 mg sodium. Full nutrition
Everyone loves Chocolate Chip Cookies. It’s the world’s most popular cookie! Last week I shared the recipe for The Neiman Marcus Chocolate Chip Cookie. It is one of my favorites! But sometimes I get a craving for more chocolate and that’s when the Triple Chocolate Chip Cookies come in handy. They are simply delicious!
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I’m sure you’ve seen them at Starbuck’s and other retail bakeries. I think there are even some packaged ones by Pepperidge Farms. But nothing comes close to my Triple Chocolate Chip Cookies. They’re definitely chocolaty but the white chocolate morsels I add give it that extra yum! They like crunchy brownies with a kick of delicious white chocolate. They go great with a cold glass of milk!
I use a chocolate cookie dough, milk chocolate chips, and white chocolate chips, that’s why they’re a triple treat! I use the best ingredients I can find to make these cookies, skimping is not an option. I use Guittard Unsweetened Cocoa Powder or Vallrhona Cocoa Powder.
Another tip for making bakery quality cookies is to have the proper tools. In this case to make really good looking (and tasting) cookies you’ll need a measuring cups and spoons, mixing bowls, an electric mixer (a standing mixer is easier but costlier so a hand mixer works too), a 1 Oz. Scoop (they make the cookies all the same size) and a Silicone Baking Mat (or you can use parchment paper, either one works well, but the mat ends up cheaper in the long run and is definitely more eco-friendly). I know it seems frivolous to buy these things specially if you don’t bake often. I remember back in the day when we really didn’t have the extra money to spend on them (they were much more expensive then) I used to make do with whatever I had. But these days with online shops and big box stores baking equipment has become much more affordable!
But you don’t have to rush out and buy mats, scoops, and whatever. Use what you have or borrow from a baking friend or your mom! Just make sure you use the best ingredients that you can find, that’s the most important thing!
See how to make soft, spicy gingerbread for the holidays.
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