Shortcut Chocolate Almond Biscotti Recipe Is Not On Santa's Naughty List (6 Ingredients) by Donna John
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Biscotti are Italian cookies that are super crunchy because they are baked twice. First, the dough is baked as a loaf, then the loaf is sliced and the biscotti are baked again until crisp. Delish! These slices of oblong heaven originated in the city of Prato in Tuscany.
Biscotti recipes are generally pretty simple. This one, however, is even more so. This simple chocolate almond biscotti cookie recipe starts with a cake mix. It's so easy to make! Perfect for when your sweet tooth kicks in. These crispy, chocolate biscotti cookies are also perfect on that Christmas cookie tray or dessert table.
Here is your short, six-ingredient shopping list so you can get baking this shortcut recipe: a box of fudge cake mix, flour, butter, eggs, almond extract and almonds (check out the health benefits of almonds).
Serve this Italian cookie recipe for dessert or as a sweet snack while binge-watching that latest series. The Italian chocolate cookies also make a wonderful food gift around the holidays.
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 1 hour and 25 minutes
Total Time: 1 hour and 35 minutes
Servings: 18
Ingredients
- 16 ounces (1 box) fudge cake mix
- 1 cup flour
- 8 tablespoons butter, melted
- 2 eggs
- 2 teaspoons almond extract
- 1 cup almonds
Optional
- chocolate chips, for dipping
Here’s how to make it:
- With a mixer, combine the cake mix, flour, butter, eggs and almond extract. Mix until it forms a dough. Stir in almonds.
- Put dough on a baking sheet that’s lined with parchment paper. Form into a loaf that’s about 14 by 3 inches.
- Bake in a preheated 350-degree F oven for about 30 to 35 minutes, or until a toothpick inserted comes out clean. Remove and cool for about 30 minutes.
- Using a serrated knife, cut the log into 1/2-inch slices. Transfer them to another cookie sheet that’s lined with parchment paper, cut side down. Bake for another 15 minutes at 350 degrees F, then reduce oven temperature to 200 degrees F and continue to bake another 40 minutes or until they are dry. Remove and allow to cool completely.
- If dipping in chocolate, melt the chocolate in the microwave until smooth. Dip the cooled biscotti into the chocolate and lay on foil or wax paper to harden. (The type of chocolate you dip these Italian biscotti in is entirely up to you. Chocolate on chocolate is always a good thing! Use dark chocolate, milk chocolate, semisweet chocolate or even white chocolate.) Store the cookies in an airtight container to keep them fresh.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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