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Biscotti Cookie Recipe

Guest Author - Monica Talley

Biscotti *with variations*

Makes 3 to 4 dozen

These are especially pretty when placed in a clear cellophane bag and the top tied off with wired holiday ribbon. See the variations below. At the local coffee houses these sell for about $2.00 each. Your friends will wonder what gift shop you bought these from. Try making a batch of these and place them all wrapped up in a basket by the front door for your visiting friends to take one home with them after the party.

1 box dry cake mix (your choice of flavor)
1 cup all purpose flour
2 large eggs
1 stick melted butter
2 teaspoons vanilla (or your preferred flavor)
¾ cup chopped nuts or chocolate pieces (if desired)

Preheat the oven to 350F degrees. Pour your cake mix and flour into the bowl of a stand mixer. Add the eggs, butter and vanilla. Mix on medium speed for 2 to 3 minutes. Mix in nuts or chocolate if desired. This dough will be very stiff but will not stick to the bowl when properly mixed. The consistency will be like children’s play dough. Divide dough into two halves. Roll each half into a log, and place on a lined 11” x 15” x 1” baking pan. Gently press the top of the cookie log into a rectangle, about 3 inches wide. Repeat with the second half of the dough. Bake for 20 to 25 minutes. Remove cookie pan from the oven and let cool for 10 minutes. Do not turn the oven off. Remove cookies from baking pan and cut into 1 inch piece logs. You will be cutting this on the width. Place cookies on their cut side on the lined baking pan. Place pan back into the oven and bake for 10 minutes. Remove cookies to cooling rack to cool completely. Store cooled cookies in an airtight container.

*Variations:
Devils Food Cake mix with pistachio nuts
Spice Cake mix with filberts/hazelnuts
Chocolate Fudge Cake mix with macadamia nuts
Red Devils Cake mix with white chocolate pieces
Lemon with slivered almonds
Yellow cake mix with sliced almonds and ½ teaspoon anise oil
Butter Pecan Cake mix with pecans
Cinnamon Swirl Cake mix with cinnamon chips
Yellow Cake mix with dried cranberries and pistachio nuts

*2nd Variation:
You can dip or drizzle these cookies when completely cooled in melted chocolate or bark coating.
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Content copyright © 2014 by Monica Talley. All rights reserved.
This content was written by Monica Talley. If you wish to use this content in any manner, you need written permission. Contact Cati Arcuri for details.

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