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.
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.
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.
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.
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.
