Biscotti- very dry, hard cookie or cracker. Biscotti originates from the Latin word biscoctus, meaning “twice-cooked/baked”. It can be stored for a good amount of time. It was used during wars due to the non-perishable characteristic.
Most people will stop at the word “twice-baked” because they think it sounds too intimidating. I know when reading recipes of biscotti from scratch, it can seem as if it requires a lot more work than just a simple slice and bake cookie. Plus you can buy biscotti in stores, especially this time of year. Even I didn’t know if I wanted to attempt biscotti for the first time, but I really wanted to tie some up in small bags and give to coffee and cookie lovers!
After much contemplating, and eventually coming upon a recipe that seemed perfect—I decided everything deserves at least one try, right?
This biscotti is made from a cake-mix, which by the way you will see used in at least half of my holiday recipes because I had a huge stockpile of cake mixes I wanted to use up. I decided on using a Betty Crocker Butter Recipe cake mix and added 1 cup of Chocolate Mint chips. You could really customize this recipe to your heart’s content—vanilla cake mix with peppermint chips, yellow cake mix with cinnamon chips, dip em’ in melted chocolate and roll in some holiday sprinkles—definitely get creative with these. So did I manage to make a half-decent biscotti?
Betty Crocker Box Biscotti
- 1 box Betty Crocker SuperMoist Butter Recipe cake mix
- 1 Tbsp vegetable oil
- 2 eggs
- 1/2 c chopped walnuts
- 1 cup Andes Creme De Menthe baking chips
- Heat oven to 350°F (or 325°F for dark or nonstick cookie sheet). In large bowl, mix cake mix, oil and eggs with spoon until dough forms (some dry mix will remain). Stir in walnuts and chips, using hands if necessary.
- On ungreased cookie sheet, shape dough into 15x4-inch rectangle, using greased hands. Bake 20 to 25 minutes or until golden brown. Cool on cookie sheet on cooling rack 15 minutes.
- Cut rectangle crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake 10 to 12 minutes longer or until edges are deep golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
What combo would use create for biscotti from a box?