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Mary Chris
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| Posted: Dec 15 2008 at 2:43pm | IP Logged
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tried and true that you love and want to type out for me?
Rachel, will you send your yummy recipe to me again??
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Blessings, Mary Chris Beardsley
mom to MacKenzie3/95, Carter 12/97 Ronan 3/00 and wife to Jim since 1/92
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Matilda
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I haven't used these specific variations but I have made a couple of others using the Cake Mix Doctor's recipes. I found these online:
Chocolate Biscotti with white chips and sweet cherries
1 package (18.25 oz) plain devil's food cake mix
1 stick butter, melted
2 large eggs
1 cup all-purpose flour
1/2 cup white chocolate chips
1/4 cup finely chopped dried sweetened cherries
1/2 tsp. pure almond extract
1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set it aside.
2. Place the cake mix, melted butter, eggs, flour, white chocolate chips, cherries, and almond extract in a large mixing bowl. Blend with an electric mixer on low speed until well blended, 3-4 minutes. The dough will be thick and come together into a ball. Transfer it to the prepared baking sheet. With floured hands, chape the dough into a rectangle about 14 inches long by 4 inches wide by 1/2 inch thick. Mound the dough so it is slightly higher in the center. Place the baking sheet in the oven.
3. Bake the biscotti rectangle until is feels firm when lightly pressed with your finger and a toothpick inserted in the center comes out clean, 30-35 minutes. Remove the baking sheet from the oven and let the biscotti cool for 10 minutes. Leave the oven on.
4. Cutting on the baking sheet, use a sharp, serrated knife to slice the rectangle on the diagonal into 1-inch-thick slices. Carefully turn these slices onto their sides, using the slicing knife to arrange them on the same baking sheet. Return the baking sheet to the oven.
5. Bake the biscotti for 10 minutes. Turn the oven off, and let the biscotti remain in the oven until they are crisp, 30-40 minutes more. Remove the baking sheet from the oven, transfer the biscotti to a rack, and allow them to cool completely, 2 hours. Store the biscotti in an airtight container at room temperature for up to several weeks.
Orange-Chocolate Biscotti with almonds
1 package (18.25 oz) plain devil's food cake mix
1 stick butter, melted
2 large eggs
1 cup all-purpose flour
1/2 cup finely chopped almonds
2 tsp. grated orange zest
1/4 tsp orange oil or extract (optional)
1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set it aside.
2. Place the cake mix, melted butter, eggs, flour, almonds, orange zest, and orange oil, if desired, in a large mixing bowl. Blend with an electric mixer on low speed until well blended, 3-4 minutes. The dough will be thick and come together into a ball. Transfer it to the prepared baking sheet. With floured hands shape the dough into a rectangle about 14 inches long by 4 inches wide by 1/2 inch thick.. Mound the dough so it is slightly higher in the center. Place the baking sheet in the oven.
3. Bake the biscotti rectangle until it feels firm when lightly pressed with your finger and a toothpick inserted in the center comes out clean, 30-35 minutes. Remove the baking sheet from the oven and let the biscotti cool for 10 minutes. Leave the oven on.
4. Cutting on the baking sheet, use a sharp, serrated knife to slice the rectangle on the diagonal into 1-inch-thick slices. Carefully turn these slices onto their sides, using the slicing knife to arrange them on the same baking sheet. Return the baking sheet to the oven.
5. Bake the biscotti for 10 minutes. Turn the oven off, and let the biscotti remain in the oven until they are crisp, 30-40 minutes more. Remove the baking sheet from the oven, transfer the biscotti to a rack and allow them to cool completely, 2 hours. Store the biscotti in an airtight container at room temperature for up to several weeks.
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Charlotte (Matilda)
Mom to four (11 , 10 , 9 & 5 ) an even split for now
with bookend boys and a double girl sandwich
Waltzing Matilda
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Mary G
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| Posted: Dec 15 2008 at 6:39pm | IP Logged
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MC ... these are the ones we made for Padre Pio's feastday and they are yummy!
Recipe for Traditional Biscotti
Ingredients:
3/4 cup sugar
2 cups flour
1-1/2 tsp baking powder
1 tsp cinnamon
1-1/2 cups whole, unblanched almonds
4 eggs
2 tsp vanilla
1/2 cup butter, melted and cooled slightly
Preparation:
Preheat oven to 350F.
In a mixing bowl, combine flour, sugar, baking powder and cinnamon. Add almonds.
In another small bowl, whisk together the eggs and vanilla, then add the melted butter; stir till well combined.
Fold egg mixture into the dry ingredient mixture. Stir until dough is stiff.
Turn out dough onto a floured surface and split in two. Add optional 1/2 to 1 cup of chocolate chips to one of the halves.
Roll each piece into a log around the same length as your baking sheet. Place the logs on the baking sheet and flatten slightly. Make sure to leave plenty of room between them.
Bake for 25 minutes. Remove from the oven, and let cool.
When cooled to the touch, slice each log into slices diagonally.
Place (cut side down) on the baking sheet. Bake for another 15-20 minutes at 350, until crispy.
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MaryG
3 boys (22, 12, 8)2 girls (20, 11)
my website that combines my schooling, hand-knits work, writing and everything else in one spot!
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Mary Chris
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| Posted: Dec 20 2008 at 1:23pm | IP Logged
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Charlotte and Mary,
Thank you so much for typing these recipes up for me! I am off to start baking! YUM!
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Blessings, Mary Chris Beardsley
mom to MacKenzie3/95, Carter 12/97 Ronan 3/00 and wife to Jim since 1/92
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Biscotti Recipes
