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Cake Mix Coconut-Almond Biscotti
Cake Mix Coconut-Almond Biscotti
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Prep Time:
20 minutes
Total Time:
2 hours 20 minutes
Make coffee-shop style biscotti using a simple cake mix for a delicious and effortless treat.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1 tablespoon vegetable oil
  • 2 eggs
  • 1 cup flaked coconut, toasted
  • 1/2 cup chopped slivered almonds, toasted
  • 1 cup semisweet chocolate chips (6 oz)
  • 1 tablespoon shortening
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick cookie sheet). Combine cake mix, flour, oil, and eggs in a large bowl, mixing until dough forms. Add coconut and almonds, and use hands if needed to incorporate.
  • Shape the dough into a 15x4-inch rectangle on an ungreased cookie sheet, using greased hands. Bake for 21 to 27 minutes until golden brown. Cool on the cookie sheet on a cooling rack for 15 minutes before serving.
  • Slice the rectangle into 1/2-inch slices and arrange them cut sides down on a cookie sheet. Bake for an additional 10 to 12 minutes until the edges turn a deep golden brown. Let them cool for 5 minutes, then transfer to a cooling rack. Allow them to cool completely for about 30 minutes.
  • In a small saucepan, gently melt chocolate chips and shortening together, stirring constantly. Drizzle the melted chocolate over the cookies or dip one end of each cookie into the chocolate. Allow the chocolate to set for approximately 30 minutes before storing the cookies in a covered container.

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