Making biscotti from cake mix

by Barry Lewis


Lemon & orange biscotti

Lemon cake mix pack

3 eggs

150g plain flour plus extra as needed for kneading

1tsp lemon extract

100g butter, softened

½ Lemon zest only

½ Orange zest only

30g mixed peel

To garnish

150g Icing sugar

Juice of 1 lemon

Zest of 1 orange

Fruit and nut biscotti

Vanilla cake mix

3 eggs

150g plain flour plus extra as needed for kneading

1tsp vanilla extract

100g butter, softened

50g chopped almonds

50g dried blueberries

50g dried cherries

To garnish

100g milk chocolate, melted for dunking

Triple chocolate biscotti

Chocolate cake mix

3 eggs

150g plain flour plus extra as needed for kneading

100g butter, softened

75g white choc chips

75g milk choc chips

To garnish

100g white chocolate, melted

100g dark chocolate, melted

Biscotti are an Italian biscuit also known as cantucci and generally have a base of nuts such as almonds and fruit, they are fun to make and flexible too in terms of flavours and toppings. I think they should be called twice baked biscuits really, as that’s what you do during the steps. I was told you could make your own biscotti with more creative flavours with a package of cake mix, so in this video I set out to do just that – cake mix biscotti 3 different ways. Lemon and orange biscotti, cherry and blueberry and a triple chocolate loaded one. The result? Well, I don’t think it’s any easier than normal biscotti, but see for yourself and have a go with your own combos!

How to make biscotti from cake mix

To make the biscotti take the cake mix, add the flour, butter and eggs, then mix well together with an electric whisk until fully blended together and thickened. It’s now that you can fold in different fillings such as the almonds and fruit, chocolate chips or fruit peel depending on what recipe you are following, plus the extract if using.

Take the mixture out onto a floured board and knead it, you want it to be thick like a dough with little movement, so that you can shape it and it doesn’t really move, so add more flour as necessary, kneading it well. I found the chocolate cake mix needed more flour than the others, but just make sure it’s like a play doh like texture, so you can shape it still.

Shape into a large log about 2 inches wide, but 14 inches long. Bake on a lined baking tray in a pre-heated oven at 350F/Gas4 or equivalent for 25 mins. Then leave to cool for 5 minutes.

Once cooled slice carefully into 1 inch slabs and lay flat side down back on the baking tray. Return to the oven lowered to 150Fan/Gas3 or equivalent for approx. 20 mins until firmed on top flipping over half way between baking to firm up the other side. It should take approx. 20 mins in total baking time, flipping half way at 10mins, but push it longer if you need to, just don’t burn the cakes, watch them carefully!

Whilst the 2nd bake is happening you can prepare your garnish – so either mix the icing sugar with the fruit juice and zest or melt your chocolate and dunk / drizzle as required when you are ready, leave to set in the fridge the eat up or keep in an airtight container.

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