Up until last week, I’d never made biscotti. I’d eaten it from restaurants, and from store bought packages. I was limited to one or two flavors. Though I like to bake, I was intimidated by biscotti, much as I am by pies. I have tried throughout my life to make pies, and except for cream pies in premade crusts, I’ve been wholly unsuccessful.
Though I knew nothing about the process of making biscotti, I was afraid of it. Until now. I stumbled across a handful of recipes on Pinterest, tweaked and tried a couple of varieties, and I think I have mastered it. This isn’t hard to do because it’s only a handful of ingredients.
The key to biscotti I realized lies only in the baking method.
Here is my recipe for Spice Cake Biscotti, but you can use any cake mix. I also made it with a Lemon Cake Mix last weekend and it was delicious too.
Ingredients are pictured here but for ease:
- 1 standard Spice Cake mix
- 1 and 1/4 cup flour
- 1 stick of butter (softened)
- 2 eggs
- 1//4 cup walnuts (optional)
- 1/2 cup butterscotch chip (optional but so good)
Preheat oven to 350 degrees.
Mix first four ingredients with a hand mixer. Dough will become think like sugar cookie dough. You can do this with a wooden spoon but it will take a long time and hurt your hand.
Add in the nuts, chips or whatever else you want. I think raisins would be delicious but my boyfriend hates them so I left them out. In the picture I put them in the bowl together but I think adding the chips and nuts after would work better.
Shape it onto a greased cookie sheet. It should be 1/2 inch high and however wide you need it to be for that depth. Ignore those silicon puppy molds. That’s another recipe for another day.
Now here it what sets this aside from a regular cookie recipe.
Bake for 30 minutes until a knife in the center comes out clean. Remove it from the oven and wait 10 minutes. Set a timer.
After 10 minutes, cut the pieces into biscotti sliced wedges, then put them back in the oven (still at 350 degrees) for exactly 10 minutes. Again, set a timer. This step is important.
Finally, shut the oven off and leave the biscotti in there to cool and harden for 30 minutes. I set a timer for this too but realistically the oven would be cold by then probably so maybe it doesn’t matter. I took them out at 3o minutes and they were perfect!
I added a glaze of 1 cup confectioners’ sugar and 3 tablespoons milk to drizzle.
That’s all there is to it.
If you make this let me know how it turns out.