Cake Mix Biscotti is a simple shortcut recipe that is endlessly adaptable! It’s crunchy on the outside, tender on the inside with the perfect amount of sweetness. Mix and match your favorite flavor combos!
Make sure to try my from-scratch Biscotti Recipe too!
Why You’ll Love Cake Mix Biscotti
- Simple and Easy: Starting with a cake mix, this recipe cuts down on prep time and measuring!
- So Many Flavor Possibilities: Using a cake mix as a base also allows you tons of flavor profiles to get creative with! Try chocolate cake with nuts, or chocolate chips for double chocolate!
- Makes A Large Batch: This recipe makes anywhere from 30 – 40 pieces of biscotti depending on the thickness of your slices.
- Is Great For Gifting: Since this recipe makes so many biscotti cookies, they are the perfect homemade gift to give, great for the holidays or as a hostess gift!
What You’ll Need/Ingredients
Make sure to scroll down to the bottom of this post for the full list of ingredients and instructions!
- Cake Mix. Pictured here is a vanilla cake mix, but you can use any flavor like spice cake, chocolate, yellow cake, etc.
- All Purpose Flour: You will need to add a little extra flour to your boxed mix. Biscotti is a drier dough, and more flour helps achieve the classic texture.
- Melted Butter: Melt the butter after measuring! You will need 1/2 cup, or 1 stick. I like to use salted butter in most of my baking (personal preference), but you can absolutely use unsalted butter too.
- Eggs: This recipe calls for 3 eggs and I always use large-sized eggs when baking.
- Add-Ins: I added in some vanilla extract, chocolate chips and pecans to add interest and flavor to my biscotti, but feel free to add what you like! Dried fruit, various chopped nuts, white chocolate…up to you!
How To Make Cake Mix Biscotti
Make sure to scroll down to the bottom of this post for the full recipe instructions and printable recipe card!
Make the dough: Just grab a cake mix flavor of your choice. Add in one stick of melted butter, 3 eggs, an extra cup of flour and a little vanilla extract. That’s your base. I stirred in some mini chocolate chips and pecans to add a little something special.
Prep to Bake: Then divide the dough into two equal parts and form them into logs.
First Bake: Bake the dough logs for 30(ish) minutes and then let them cool for 15 minutes. THEN carefully slice them into biscotti pieces!
Second Bake: Carefully place each slice back on your baking sheet, lower the oven temp a little and then bake for an additional 10 minutes. Flip them over once during the second bake to get them golden on each side, and then transfer them to a wire rack to cool completely!
How To Store Biscotti
- Room Temperature: Biscotti will last about 2 weeks if stored in an airtight container or zip-top bag at room temperature.
- Freeze: You can absolutely freeze biscotti to enjoy another time. Since this makes a large portion, it’s a great one to freeze and pull out when you get the craving! Thaw at room temperature and enjoy!
More Cake Mix Recipes You Might Like
Description
Cake Mix Biscotti is a simple shortcut recipe that is endlessly adaptable! It’s crunchy on the outside, tender on the inside with the perfect amount of sweetness. Mix and match your favorite flavor combos!
- 1 (15.25) box vanilla cake mix
- 1 cup all purpose flour
- 1/2 cup butter, melted
- 3 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups mini chocolate chips
- 3/4 cup chopped pecans
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment combine the cake mix, flour, butter, eggs, and vanilla. Mix on low for 30 seconds, and then turn the mixer up to medium and mix for 2 minutes until combined, scraping the sides of the bowl as necessary.
- Add in the chocolate chips and pecans and mix on low until evenly incorporated. Dough will be thick.
- Lightly sprinkle a clean counter top with flour. Divide the dough in half. Roll each half of the dough into a 12×2- inches log. Place both logs onto the prepared baking sheet, and bake for 25-30 minutes, until the edges are golden. Reduce oven temperature to 325°F. Cool on the baking sheet for 15 minutes.
- Using a serrated knife, carefully slice the logs into 1- inch slices. Arrange the slices evenly onto the baking sheet and place back in the oven for 10 minutes, flipping cookies over once halfway through baking.
- Transfer to a wire rack to cool completely.
Notes
Store airtight for up to a week.
Use any combination of cake mix and add-in flavors that you like!
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