Cake mix: it's not just for cakes. Do something unexpected! Let's make cake for breakfast, but rename it so that we can eat it guilt-free. Bake it twice to crisp it up. Throw some pistachios in there. Host a fancy brunch. French press some coffee. Make this biscotti.
Mix up the dough. It should be fairly firm, as shown in the photo below.
Form it into two loaves on a baking sheet. I used a stone so that I wouldn't have to worry about sticking.
First bake. Slice up the loaves diagonally. The bigger the angle, the bigger each slice of biscotti will be.
Carefully turn each slice onto its side.
Second bake. It starts to feel like biscotti. You might want to turn them over and do a third bake for just a few minutes more so that each cut side gets crispy.
A crunchy biscotti means one thing: coffee is required. Dip it in coffee, let it soften, and enjoy a delicious breakfast cookie. Especially if it's a lazy Saturday morning.
Chocolate Cake Mix Biscotti (based on
this)
Ingredients:
- 1 (18 oz) package chocolate cake mix
- 1 c. all-purpose flour
- 1/2 c. melted butter
- 1/2 c. unsweetened applesauce
- 2 eggs
- 1 tsp vanilla
- 1 tsp hazelnut extract
- 3/4 c. pistachios
Instructions:
1. Preheat oven to 350 degrees F. Grease a 9x13 pan (unless you are using a baking stone).
2. Combine all ingredients except pistachios. Mix well (a mixer would be appropriate here). Add in pistachios and mix until evenly distributed.
3. Form the dough into two loaves on the baking sheet, roughly 12x2 in. each.
4. Bake for 30 to 35 minutes, then remove from oven and let cool for 10 to 15 minutes.
5. Slice loaves diagonally, about 1-in thick. Turn cut-side down onto baking sheet.
6. Bake for 10 to 15 minutes. If needed, turn them over onto the other cut side and bake for 5 more minutes. They should be crisp all over.
The original recipe calls for almonds and almond extract. I'm sure that would be good...but this was better. It's a little like Nutella in a cookie, with the addition of pistachios.
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