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!

Cake Mix Biscotti

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…

Get creative with your cake mix biscotti!

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…

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 with this biscotti recipe, 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 possible flavors combinations of this biscotti recipe, 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

Scale
  • 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!

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55 comments on “Cake Mix Biscotti”

  1. I have a “Biscotti baker pan” that was passed down to me, but I can not find the recipe booklet that came with it. The pan has 6 channels and made of heavy metal from a company that appears to be no longer in business (biscottizone.com). The advantage to using this is the special pan is designed to distribute heat rapidly and evenly during the bake process. Just pipe the mix into the channels. Makes a dozen 6-inch biscotti in under 30 minutes. There is no need to do a twice bake process. I assume I could use this recipe, but thought I would get your input before trying it. I would show you the pictures on the box describing how it works, but don’t see a way to send pictures. I would like to find the recipe book, but could not find it after an extensive Google search. Let me know your thoughts. Thanks, David

  2. I have been making lots of biscotti recipes in the last couple years to ship to family and friends for holidays, etc. This is so far the best recipe! I always had a hard time slicing them without them crumbling in all other recipes. This one I had no issues. I used a store brand chocolate cake, added dried cranberries and chocolate chips and dipped the tips in chocolate glaze with sprinkles. It made about 2 dozen – one round in my biscotti pan and one on a sheet pan. I’m going to try a vegan version for one friend (using egg substitute). I’ve made vegan brownies with the same box mix with success so assume it will work with this recipe, too. Thank you!

    1. Thank you so much for your review and I’m so glad you enjoyed them. Let us know how they turn out vegan!

  3. I made this at Christmas with a Sugar free yellow cake mix, 1/2 c. chopped maraschino cherries, almond extract instead of vanilla, and 1/2 c. roughly chopped sliced almonds. It was a big hit! Thanks for sharing your recipe.

  4. Just made these using a chocolate cake mix. I added a teaspoon of instant espresso coffee, whole almonds and cut up candied cherries. I see why a stand mixer is best. My hand mixer was burning up because the dough is so thick. Also found it was easiest to work the dough with wet hands to form the logs. Smells and looks awesome. Dusted with powered sugar also.

  5. They came out but were crumbly added another 1/3 cup
    Almond flour, and less chocolate chips.
    But taste great

  6. I made these cookies following the recipe, but used a little less chocolate chips. They turned out great – big hit!

  7. Can these cookies be eaten after the first baking. I know they won’t be crunchy like biscotti but will they be too soft to eat as is?

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