
OMG! I need that recipe, Kat!
The world's easiest recipe that no one will know as this easy...
(I got it from a dis thread too!)
Biscotti *with variations*
1 box dry cake mix (your choice of flavor-mine was Devils Food Cake)
1 cup all purpose flour
2 large eggs
1 stick melted butter
2 teaspoons vanilla extract (OR substitute about ½ - 1 teaspoon of a flavored extract, optional)
(Optional) Add ¾ cup total of: chopped nuts, fruit or chocolate pieces, etc.
Preheat the oven to 350F degrees. Pour your cake mix and flour into the bowl. Add the eggs, butter and vanilla. Mix on medium speed for 2 to 3 minutes. Mix in nuts, fruit or chocolate if desired. This dough will be very stiff but will not stick to the bowl when properly mixed.
The consistency will be like childrens play dough. Divide dough into two halves. With your hands, shape each half of dough into an 8-inch log. Place each log on a lined baking sheet and flatten them into rectangular loaves about 2 1/2 inches wide. The loaves need to be 2 to 3 inches apart on the pan.
Place the pan in the oven. Bake until the biscotti loaves are almost done but still soft, 18 to 20 minutes. Make sure you watch the baking time because, if you don't, they can get dry and hard to cut if you let them bake the first time too long. Its the second baking that will make them crunchy.
Remove the pan from the oven and let the loaves cool on the pan for 5 minutes. Transfer them with a metal spatula to a cutting board and cut with a bread knife into 3/4-inch slices.
TIP: To cut, use the longest chef knife you have and put the tip in one side and press down swiftly (keeping all fingers in sight!) and it should work. Also try warming the knife before cutting.
Turn the slices cut side down on the baking pan and return the pan to the oven to bake 8 to 10 minutes longer, or until crisp.
Remove the pan from the oven, and transfer the biscotti to wire racks to cool, 20 minutes.
You may serve them as is, or dust them with confectioners' sugar (place the sugar in a large zipper-lock bag, add a few biscotti at a time, shake, then remove). Or you may dip an end of each biscotti into melted chocolate, or drizzle melted chocolate over the tops of biscotti.
Makes 3 to 4 dozen. Store cooled cookies in an airtight container.