Cake Mix Coconut-Almond Biscotti

Name: Cake Mix Coconut-Almond Biscotti
Prep time: 20 min
Total time: 2 h 20 min
Yield: 24
Ingredients: 1 box Betty Crocker™ Super Moist™ White Cake Mix; 1/4 cup Gold Medal™ all-purpose flour; 1 tablespoon vegetable oil; 2 eggs; 1 cup flaked coconut, toasted; 1/2 cup chopped slivered almonds, toasted; 1 cup semisweet chocolate chips (6 oz); 1 tablespoon shortening

Ingredients:8
Servings:24

By Betty Crocker Kitchens(Opens in a new tab)Updated 10/20/2014

Cake Mix Coconut-Almond Biscotti

Ingredients:8
Servings:24

Use a foolproof cake mix for an easy way to coffee-shop biscotti, the Italian twice-baked cookie.

Cake Mix Coconut-Almond Biscotti

Prep time:20 min
Total time:2 hr 20 min
Ingredients:8
Servings:24

Ingredient

1 box Betty Crocker™ Super Moist™ White Cake Mix
1/4 cup Gold Medal™ all-purpose flour
1 tablespoon vegetable oil
2 eggs
1 cup flaked coconut, toasted
1/2 cup chopped slivered almonds, toasted
1 cup semisweet chocolate chips (6 oz)
1 tablespoon shortening

Instructions

Step 1
Heat oven to 350°F (325°F for dark or nonstick cookie sheet). In large bowl, mix cake mix, flour, oil and eggs with spoon until dough forms. Stir in coconut and almonds, using hands if necessary.

Step 2
On ungreased cookie sheet, shape dough into 15x4-inch rectangle, using greased hands. Bake 21 to 27 minutes or until golden brown. Cool on cookie sheet on cooling rack 15 minutes.

Step 3
Cut rectangle crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake 10 to 12 minutes longer or until edges are deep golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

Step 4
In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring constantly, until chocolate is melted. Drizzle chocolate over cookies, or dip one end of each cookie into chocolate. Let stand about 30 minutes or until chocolate is set. Store covered.

Recipe Tips

To toast coconut and almonds, heat oven to 350°F. Spread in ungreased shallow pan. Bake uncovered 5 to 8 minutes, stirring occasionally, until coconut is golden brown and almonds are light brown.
If using almonds that have been frozen, make sure they are room temperature before toasting so the coconut and almonds toast evenly.

Nutrition Facts

Nutrition facts are not available for this recipe

Loading component...

Related Recipes

Mocha Biscotti
4.0 out of 5 stars, average rating value out of 13 reviews.
Ginger-Almond Biscotti
4.7 out of 5 stars, average rating value out of 24 reviews.
Chocolate Chip Biscotti
4.2 out of 5 stars, average rating value out of 69 reviews.
Coconut Cream Macaroons
4.5 out of 5 stars, average rating value out of 14 reviews.
Cranberry-Pistachio Biscotti
4.4 out of 5 stars, average rating value out of 46 reviews.
Pistachio Biscotti
4.4 out of 5 stars, average rating value out of 10 reviews.

Loading component...

Bake Up Something Special

Nothing warms a room quite like a warm oven. Make something special for birthdays, anniversaries, or an after-dinner snack with baking recipes sent right to your inbox.

Recipe Tips

To toast coconut and almonds, heat oven to 350°F. Spread in ungreased shallow pan. Bake uncovered 5 to 8 minutes, stirring occasionally, until coconut is golden brown and almonds are light brown.

If using almonds that have been frozen, make sure they are room temperature before toasting so the coconut and almonds toast evenly.

Loading component...

Cake Mix Coconut-Almond Biscotti

Cake Mix Coconut-Almond Biscotti

Cake Mix Coconut-Almond Biscotti

Ingredient

Instructions

Recipe Tips

Nutrition Facts

Loading component...

Related Products

Loading component...

Related Recipes

Loading component...

Bake Up Something Special

Cake Mix Coconut-Almond Biscotti

Cake Mix Coconut-Almond Biscotti

Cake Mix Coconut-Almond Biscotti

Ingredient

Instructions

Recipe Tips

Nutrition Facts

Related Products

Related Recipes

Let's be Social