Chocolate Nut Biscotti made with cake mix
From twill10 8 years ago
- 2 hours to make
- Serves varies
love them
Ingredients
- Easy Biscotti Recipe with Cake Mix shopping list
- Biscotti is a wonderful Italian twice baked cake which was originated in the Italian city of Prato. It is a perfect mid morning snack that is made by adding simple ingredients to a cake mix. shopping list
- Posted in Food & Drinks and tagged with cake, easy, ingredient, natural, recipe, sweet on 11/10/2010 05:20 am by admin shopping list
- Biscotti is also recognized as cantuccini and it is the only traditional name which is the plural form of biscotto in the Italian language. Biscotti term derived from the Medieval Latin word biscoctus which means “twice-cooked/baked.” The Biscotti cakes are big almond biscuits that are prepared dry and crunchy by cutting the loaf of dough. As Biscotti are twice baked, they were very dehydrated and could be hoarded for long periods of time. Traditionally biscotti is served with a drink as they were very dry but in modern usage they were often served with coffee, including cappuccinos and lattes, or black tea. shopping list
- chocolate Nut Biscotti: shopping list
- Easy Biscotti Recipe with Cake Mix shopping list
- Ingredients: shopping list
- •Devil’s Food Cake Mix shopping list
- •1 cup flour shopping list
- •1 stick margarine, melted shopping list
- •1/2 chopped nuts shopping list
- •2 large eggs shopping list
- •Parchment Paper shopping list
How to make it
- Method of preparation:
- First of all preheat the oven to 350 degrees, line the baking sheet with parchment paper and set aside. Then combine together the flour, cake mix, eggs, melted margarine and nuts using an electric mixer. Blend 3 to 4 minutes and if required scratch down the sides of the mixing bowl. The ingredients should start to form a ball and then take the ball with floured hands and shape it into a long rectangle around 4 inches wide as well as about 1/2 to 3/4 inches thick. After that, put the rectangles on the parchment lined sheet and bake for around 30-35 minutes.
- It should be hard to the touch and overtake the toothpick test. When completed, take away from the oven but don’t turn the oven off and allow the biscotti to cool for around 10 minutes. Cut 1 inch slices using a sharp notched knife and cautiously turn the slices on to their sides on the baking sheet. Again keep them into the oven to bake for an extra 10 minutes. After 10 minutes turn the oven off and leave the biscotti in the oven for 40 minutes as this will crisp the biscotti pieces. Cool completely and store in an airtight container.
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments