How to Make Quick Cake-Mix Almond-Spice Biscotti
In my quest for quick biscotti that really taste good, this recipe apparently wins. Or so said my husband's taste-testing coworkers (and my husband, too!). It figures. This recipe yields biscotti that are sweeter than those I usually make and doesn't sneak in any whole grains. Nonetheless, the recipe is great when you're in a hurry and need a quick dessert or snack to share. The recipe uses a spice cake mix, and you can whip up the cookies in just a few minutes and let them bake while you have the oven on for something else. The biscotti are great alongside fresh fruit, ice cream, or just a cup of tea or coffee. Enjoy!
Quick Almond-Spice Biscotti -- Makes about 24
1/4 cup of canola oil
1/4 cup of almond milk (or just use low-fat milk)
1 regular-size (15-16 ounces) spice cake mix
1/2 cup of chopped almonds (preferably toasted)
1/4 cup of bits of brickle chips (optional but good)
1-2 tablespoons of sugar mixed with 1/2 teaspoon of cinnamon
Preheat the oven to 350 degrees and coat a cookie sheet with nonstick cooking spray or line it with parchment paper. In a large bowl, whisk the eggs, canola oil, and milk well. Stir in the spice cake mix, the almonds, and the brickle chips until everything is combined. Scoop out the batter and form two logs, each about 12 inches long, on the prepared cookie sheet, leaving 3-4 inches between the logs. The batter will be sticky and damp. Moisten your hands with water to better shape the logs. They should be about an inch high and a couple of inches wide. Don't be too exact, though, because the logs will spread--a lot--when you bake them. Sprinkle the cinnamon-sugar mixture over the top of the logs and bake them for 30-35 minutes or until the tops are just firm. Reduce the oven temperature to 325 degrees. Let the logs cool for 5 minutes and cut them into slices about 3/4-1-inch wide (use a sharp knife and press down evenly, rather than sawing). Arrange the slices, cut sides down, on the baking sheet and return them to the oven for 15-20 minutes, flipping them over mid-way through. Let the biscotti cool a little before munching on them, and store them in an airtight container after they've cooled completely.