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!
Make sure to try my from-scratch Biscotti Recipe too!
Why You’ll Love Cake Mix Biscotti
- Simple and Easy: Starting with a cake mix, this recipe cuts down on prep time and measuring!
- So Many Flavor Possibilities: Using a cake mix as a base also allows you tons of flavor profiles to get creative with! Try chocolate cake with nuts, or chocolate chips for double chocolate!
- Makes A Large Batch: This recipe makes anywhere from 30 – 40 pieces of biscotti depending on the thickness of your slices.
- Is Great For Gifting: Since this recipe makes so many biscotti cookies, they are the perfect homemade gift to give, great for the holidays or as a hostess gift!
What You’ll Need/Ingredients
Make sure to scroll down to the bottom of this post for the full list of ingredients and instructions!
- Cake Mix. Pictured here is a vanilla cake mix, but you can use any flavor like spice cake, chocolate, yellow cake, etc.
- All Purpose Flour: You will need to add a little extra flour to your boxed mix. Biscotti is a drier dough, and more flour helps achieve the classic texture.
- Melted Butter: Melt the butter after measuring! You will need 1/2 cup, or 1 stick. I like to use salted butter in most of my baking (personal preference), but you can absolutely use unsalted butter too.
- Eggs: This recipe calls for 3 eggs and I always use large-sized eggs when baking.
- Add-Ins: I added in some vanilla extract, chocolate chips and pecans to add interest and flavor to my biscotti, but feel free to add what you like! Dried fruit, various chopped nuts, white chocolate…up to you!
How To Make Cake Mix Biscotti
Make sure to scroll down to the bottom of this post for the full recipe instructions and printable recipe card!
Make the dough: 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. I stirred in some mini chocolate chips and pecans to add a little something special.
Prep to Bake: Then divide the dough into two equal parts and form them into logs.
First Bake: Bake the dough logs for 30(ish) minutes and then let them cool for 15 minutes. THEN carefully slice them into biscotti pieces!
Second Bake: Carefully place each slice back on your baking sheet, lower the oven temp a little and then bake for an additional 10 minutes. 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!
How To Store Biscotti
- Room Temperature: Biscotti will last about 2 weeks if stored in an airtight container or zip-top bag at room temperature.
- Freeze: You can absolutely freeze biscotti to enjoy another time. Since this makes a large portion, it’s a great one to freeze and pull out when you get the craving! Thaw at room temperature and enjoy!
More Cake Mix Recipes You Might Like
Print
Cake Mix Biscotti
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 40 cookies 1x
- 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
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- 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.
- Add in the chocolate chips and pecans and mix on low until evenly incorporated. Dough will be thick.
- 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.
- 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.
- 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!
This is a PERFECT recipe! When you make it for somebody as a gift, watch out because the person you give it to will always want more. They will say things such as you should be a professional Biscotti maker to you should open your own shop lol. It’s THAT good. Easy, cheap and it makes a LOT of biscotti too. The dough freezes and keeps well so it’s easy to make a good variety. I made these over Christmas for my doctor’s offices and my pharmacy. They LOVED them! My go to combinations are Red Velvet with Cream Cheese flavored chip drizzle and Butter Pecan with a melted Butterscotch Chip drizzle. You can also easily add a few drops of any flavor concentrate such as Raspberry to the White Chocolate melted chip drizzle and make a Chocolate Raspberry Biscotti. Today I found a boxed Banana cake mix flavor and will drizzle a White Chocolate and Dark choclate chip drizzle for each loaf. I put them in ziploc bags and then put them into pretty boxes with tissue paper from the dollar store and they look SUPER EXPENSIVE and elegant too.*Note* I find it easier to cut the dough into slices as soon as it comes out of the oven because it makes the pieces less crumbly to cut into and makes for a perfect set up and don’t need a super sharp knife either. You wanna be sure the Biscotti is cooled completely before drizzling the melted chips on to them though.
I made these for a weekend family gathering and they were a huge hit! The recipe is super easy! Thank you so much for sharing =)
So glad you enjoyed!!
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
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!
Thank you so much for your review and I’m so glad you enjoyed them. Let us know how they turn out vegan!
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.
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.
They came out but were crumbly added another 1/3 cup
Almond flour, and less chocolate chips.
But taste great
Have you ever made them from gluten free cake mix
I haven’t, but if you try that please let me know how they turn out!
I made these cookies following the recipe, but used a little less chocolate chips. They turned out great – big hit!
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?
they won’t be too soft to be eaten!