Crack the Biscotti Code With This Cake Mix Shortcut

Biscotti always seem like a fancy type of baking best left to the pros. But actually, while they can take a little bit of time due to the double baking, that doesn’t make them difficult. And if you want to make them easier, start with a box of cake mix!

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Cake mix biscotti are a genius hack, not just in cutting down on the time between thinking you would like biscotti and actually eating biscotti, but also because you are not limited at all in your flavor combos!

This is the easiest cookie prep ever. The batter is super easy, and here’s all you’ll need:

• 1 15.25-ounce box of any flavor cake mix
• 1 cup all-purpose flour
• ½ cup melted butter or neutral oil
• 3 large eggs
• 2 ¼ cups total mix-ins of your choosing

Here’s your easy-peasy recipe:

Heat your oven to 350 and line a baking sheet with parchment.

Use a stand mixer if you have one. Dump the cake mix, flour, butter/oil, and eggs in all at once and let the mixer do the work. Once the dough comes together, I add my mix-ins. Sometimes I go simple, like almonds and dried cherries, or mini chocolate chips and chopped walnuts. My general rule of thumb with mix-ins is that I use a maximum of 3 and add more of the flavor I want to come thru most strongly. So, I might use a cup and a half of chocolate chips and only ¾ cup of nuts, for example, or a cup of shredded coconut, ¾ cup of chopped macadamias, and only half a cup of chopped dried mango, since the fruit is intense and packs a good wallop.

Divide your dough in half, and form two flattened logs about 12 x 2 inches side by side on your parchment-lined sheet pan (lightly flour the dough or your hands if needed). Cover lightly with plastic wrap and chill in your fridge for 15-30 minutes, or up to overnight.

Bake the logs for 25-30 minutes until the edges are golden, and they are matte on the exterior, and feel firmish in the middle—they should not feel at all squishy or like there is raw dough in the center. With this recipe, it’s important to bake by feel and look, not just timing.

Let cool on the pan on a rack for 15-20 minutes and reduce your oven temp to 325.

Use a sharp serrated knife to very carefully slice the logs into ½-1-inch-thick slices depending on the size you want. Use a gentle sawing motion and try to let the knife do the work. I often use my electric knife for this, especially if I have use larger chunks of things like whole nuts, or very chewy items like dried apple, which can catch on your knife while slicing. If you want smaller biscotti, slice straight across the log. If you like a longer more elegant shape, cut on an angle.

Arrange the slices evenly back on your baking sheet (no need to dirty a new one), and return to the oven for 6 minutes, or until they are looking lightly browned all the way across the top, like good toast. Remove from the oven, and carefully flip them with a small spatula, and return to the oven for another 5-7 minutes until similarly toasty on the surface and firm to the touch.

Let cool completely on the pan on a rack so that they are nice and dry and crunchy. If you like, dip or drizzle with melted chocolate or top with a simple glaze. Store in an airtight container for up to a week or freeze for up to three months.

Finally, when it comes to cake mix, I use Duncan Hines brand almost exclusively. They have a huge range of fun flavors, and I love the results I get with their products, whether I am using it for actual cake or as an ingredient in another recipe. If you have another brand, this recipe will work as long as it is 15.25 ounces.

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Here are some fun flavor combos I love:

Vanilla cake mix with pistachios, dried cranberries, and white chocolate chips

Chocolate cake mix with added instant espresso powder and mini chocolate chips

Lemon cake mix with chopped candied lemon peel, fresh lemon zest ,and a lemon glaze

Coconut cake mix with slivered almonds dipped in dark chocolate

Golden cake mix with toasted pine nuts and a sprinkle of flaky sea salt on the surface of the logs