Cake Mix Biscotti

Cake Mix Biscotti

Cake Mix Biscotti is a simple shortcut recipe that is endlessly adaptable! It’s crunchy on the outside, tender on the inside with the perfect amount of sweetness. Mix and match your favorite flavor combos!

I know Cake Mix recipes automatically turn some of you off. I hear you loud and clear. BUT I will say, I am not above a cake mix shortcut from time to time. Certainly, “from scratch” is the goal, but I love an alternate way to do things. I mean, why not?

So that’s where we are today. Taking a shortcut on a beloved cookie that actually ends up sparking a TON of creativity…lemme splain…

I have created a very basic template for you here today, but where you take the flavor combinations on this cake mix biscotti recipe is TOTALLY up to you. My recipe is a simple vanilla biscotti with chocolate chips and pecans, which can totally be enough. BUT let’s think about this for a quick sec…

MY OTHER RECIPES

What if we used Chocolate Cake Mix instead of vanilla and add in chocolate chips? You’ve got a Double Chocolate Biscotti.

Maybe use a vanilla cake mix and instead of nuts you use craisins, and instead of chocolate chips you use white? You’ve got a White Chocolate Cranberry Biscotti!

ORRRRR use a Spice Cake Mix and add in candied ginger and slivered almonds…BOOM…Holiday Biscotti!

There are so many possibilities here, but let’s start at the beginning.

Cake Mix Biscotti

Just grab a cake mix flavor of your choice. Add in one stick of melted butter, 3 eggs, an extra cup of flour and a little vanilla extract. That’s your base.

Cake Mix Biscotti

I stirred in some mini chocolate chips and pecans to add a little something special.

Then divide the dough into two equal parts and form them into logs.

Cake Mix Biscotti

Bake the dough for 30(ish) minutes and then let them cool for 15 minutes.

THEN slice them into biscotti pieces!

Cake Mix Biscotti

Carefully place each slice back on your baking sheet, lower the oven temp a little and then bake for an additional 10 minutes.

Cake Mix Biscotti

Flip them over once during the second bake to get them golden on each side, and then transfer them to a wire rack to cool completely!

Cake Mix Biscotti

My kids love dunking these in milk, and I love having one with my morning coffee.

Cake Mix Biscotti

With so many flavors combos I can’t WAIT to see what you guys come up with! Give me all your ideas!

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Cake Mix Biscotti

Cake Mix Biscotti

  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Category: Cookies
  • Cuisine: Dessert

Description

Cake Mix Biscotti is a simple shortcut recipe that is endlessly adaptable! It’s crunchy on the outside, tender on the inside with the perfect amount of sweetness. Mix and match your favorite flavor combos!


Ingredients

  • 1 (15.25) box vanilla cake mix
  • 1 cup all purpose flour
  • 1/2 cup butter, melted
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mini chocolate chips
  • 3/4 cup chopped pecans

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment combine the cake mix, flour, butter, eggs, and vanilla. Mix on low for 30 seconds, and then turn the mixer up to medium and mix for 2 minutes until combined, scraping the sides of the bowl as necessary.
  3. Add in the chocolate chips and pecans and mix on low until evenly incorporated. Dough will be thick.
  4. Lightly sprinkle a clean counter top with flour. Divide the dough in half. Roll each half of the dough into a 12×2- inches log. Place both logs onto the prepared baking sheet, and bake for 25-30 minutes, until the edges are golden. Reduce oven temperature to 325°F. Cool on the baking sheet for 15 minutes.
  5. Using a serrated knife, carefully slice the logs into 1- inch slices. Arrange the slices evenly onto the baking sheet and place back in the oven for 10 minutes, flipping cookies over once halfway through baking.
  6. Transfer to a wire rack to cool completely.

Notes

Store airtight for up to a week.

Use any combination of cake mix and add-in flavors that you like!

12 Responses

  1. Abby

    Oh I’m so glad I saw this recipe !! I just watched a baking show with Biscotti cookies, really didn’t want to go to all that trouble and now I don’t have to …. YEA Just can’t wait to make these
    Thank You so much for sharing

  2. Brooke

    I can’t wait to try this. I don’t eat biscotti because it’s like eating flavored rocks. This sounds like it will be crispy and tender at the same time. I love box mix shortcuts (I’m a lazy baker when I can get away with it – but I won’t use canned pie fillings for pies. Go figure LOL). I also can’t wait to make different flavor combinations. Do you think this would freeze well? If so, before or after baking?

  3. Jeannette

    I’m about half way through baking these right now and they smell heavenly. I used chocolate fudge cake mix with semisweet and white chips and chopped macadamia nuts. I shaped them on a silicone mat for easy clean up and reduced flour and the transfered to the parchment lined baking sheet beautifully.

  4. Jeannette

    They have finally cooled after their second baking (chocolate fudge cake mix with semisweet and white chips and chopped macadamia nuts). Wonderful favor and nice texture, though a little delicate. I might finish them with a drizzle of chocolate. Will be making variations of this delightful recipe in the future. It’s a definite keeper for the emergency quick cookie files. Thank you for posting this.

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