You ever read a beach-read novel that talks about food so much that it actually includes recipes at the end of the book? No? Me neither… until a few weeks ago. The recipe for biscotti seemed so easy. Too easy. So easy that I had to try it.
The super secret shortcut? Boxed cake mix! The same boxed cake mix that I’m always tempted into buying and that stands in my pantry until I throw it out, usually opting to make a from-scratch cake.
The result FAR surpassed the ease of the recipe. Next time, and there will be a next time, the only change that I will make will be to create two blocks of dough, rather than one large rectangle. The resulting cookies will be easier to manipulate and heck, they’ll look cuter!
|Add macadamia nuts to the dough|
|Shape into a rectangle
(or as close to an oval-ish rectangle as you can get it)
|Baking the biscotti after they’ve been cut into slices and each slice in half|
|Mocha Macadamia Biscotti, ready to be shipped (or eaten immediately)|
Mocha Macadamia Biscotti
1 package butter or white cake mix
½ cup all purpose unbleached flour
½ cup macadamia nuts, coarsely chopped
Preheat oven to 350º F.
5. Add the macadamia nuts. Continue to blend until thoroughly mixed.
6. Using your hands, shape the dough into a log and lay it on the parchment paper. Roll it out to approximately 5” wide and ½” thick. Shape into a rectangle. (I would make two rectangles next time.)