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
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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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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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Pumpkin Torte
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Blueberry Cake

Blueberry Cake

Cakes

Blueberry Cake

This time of year I look for easy things to cook or bake.  The week before Thanksgiving is always a challenge.  I’m busy preparing for turkey day yet I still have to feed the family, specially on Sundays when everyone comes over for barbecue.  Not to mention they love desserts.  The easiest dessert to make when you don’t have a lot of time is cake; you mix it, pop it in the oven, cool, and serve.  My Son loves this Blueberry Cake! It’s very moist and tasty.

This weekend in an effort to keep the family away from Thanksgiving desserts, specially my yummy Pecan Pie I baked this simple Blueberry Cake.  It didn’t keep them away from my pie, but they loved this almost as much.  I was pressed for time so I didn’t frost the cake, instead I served it with a scoop of ice cream.  If you prefer you can serve it with a dollop of whipped cream or frost with your favorite white frosting.

This cake is moist and filled with sweet blueberry pie filling.  It’s so easy to make you can whip it up for last minute events or guests.

Ingredients:

1 box yellow cake mix

2 eggs

1/2 cup oil

1 cup water

1 can blueberry pie filling

Cooking spray

Directions:

Pre-heat oven to 350 degrees

Generously spray 9 x 13 cake pan with cooking spray

Make the cake batter by mixing cake mix, eggs, oil, and water in a large bowl.  Stir until smooth.

Pour cake batter into cake pan.

Drop large heaping spoonfuls of pie filling on the cake batter.  It will sink.

Take a spatula and run it thru the batter and pie filling.  You can swirl it but do not mix it in.  You want spots of pie filling, not a blue cake.

Bake for about 30 minutes or until tester comes out clean.

Cool and serve.

Easy Blueberry Cake
Print Recipe
Super easy cake recipe for blueberry cake.
Servings Prep Time
6 People 45 Minutes
Cook Time
30 Minutes
Servings Prep Time
6 People 45 Minutes
Cook Time
30 Minutes
Easy Blueberry Cake
Print Recipe
Super easy cake recipe for blueberry cake.
Servings Prep Time
6 People 45 Minutes
Cook Time
30 Minutes
Servings Prep Time
6 People 45 Minutes
Cook Time
30 Minutes
Ingredients
Servings: People
Instructions
  1. Pre-heat oven to 350 degrees
  2. Generously spray 9 x 13 cake pan with cooking spray
  3. Make the cake batter by mixing cake mix, eggs, oil, and water in a large bowl. Stir until smooth.
  4. Pour cake batter into cake pan.
  5. Drop large heaping spoonfuls of pie filling on the cake batter. It will sink.
    Blueberry
  6. Take a spatula and run it thru the batter and pie filling. You can swirl it but do not mix it in. You want spots of pie filling, not a blue cake.
    Swirl
  7. Bake for about 30 minutes or until tester comes out clean.
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