Sunday, February 5, 2012

Cranberry and Almond Biscotti

I have always been intrigued by biscotti. However, the thought of baking not only once, but twice did intimidate me.  I did a little digging and found that my favorite cake mix can help me make biscotti. I was so excited that I immediately set out to see if would really work. Well, it not only worked, but it was easy and they came out wonderful in my opinion. My niece ate one and said they were crispy and still had some tenderness to them where they didn't break her teeth (that's always a good thing).   This was my first attempt and I can't wait to play with this method some more.  Someday I'll do it completely from scratch, but until that day comes this is a very great alternative. 

1 box of yellow cake mix
1 cup all purpose flour
2 eggs
1/2 cup (1 stick) of melted butter
1 cup of sliced raw almonds
1 tsp of vanilla
1/2 cup of dried cranberries

Mix all the ingredients together (except the almonds and cranberries). Once the dough forms, add your almonds and cranberries and mix well.
Spray a cookie sheet and form a rectangle with the dough.
Bake in a 350 degree oven for 30 minutes on the middle rack.  Take out of the oven and allow to cool.
Then move onto a board to cut the biscotti by using a serrated knife.

Spray a baking sheet and line the biscotti on it's side.  Bake again in a 350 degree oven for 10 minutes. Allow to cool before eating.  Store in an airtight container.  Enjoy alone or with coffee.

Recipe Adapted from Ducan Hines

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