Easy Chocolate Macadamia Biscotti
This Easy Chocolate Macadamia Biscotti has been adapted from one presented in, The
Cake Mix Doctor, by Anne Byrn. I have
always been a bit of a snob about using mixes or prepared foods, but these
biscotti taste great, so what's the harm? This recipe is good for novice bakers
and I have to admit that my baking passion started out baking with a mix.
Macadamia nuts are loved by many for their buttery taste and
crisp, light texture. What you may not know is that macadamias have a lot more
going for them than their deliciousness; these nuts are loaded with healthy
Although macadamia nuts are high in fat, it’s the healthy
monounsaturated fats that dominate their nutritional profile.
are a good source of protein. They contain all of the essential amino acids as
well as some non-essential amino acids.
Well enough, all I know is that they taste great and this
Biscotti is a delight to eat.
Easy Chocolate Macadamia Biscotti Recipe
- 1 package (18.25 ounces) plain devil's food cake mix
- 8 tablespoons (1 stick) butter, melted
- 2 large eggs
- 1 cup all purpose flour
- 1/2 cup chopped macadamia nuts
- Position one of your oven racks in the center of your oven.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a
nonstick baking liner and set aside.
- Place the cake mix, melted butter, eggs, flour, and
macadamia nuts in a large mixing bowl.
- Blend with an electric mixer on low speed until well
blended, about 3 or 4 minutes.
- After mixing, scrape the dough out onto a lightly floured
work surface and BRIEFLY knead it, just until it comes together into a ball.
- Transfer it to the prepared baking sheet.
- With floured hands, shape the dough into a rectangle about
14 inches long by 4 inches wide by 1/2 inch thick. Mounding the dough so it is slightly higher in the
- Place the baking sheet on the center rack of your oven and
bake for about 30-35 minutes, or until it feels firm when lightly pressed with
your finger and a toothpick comes out clean.
- Remove the baking sheet from the oven and let the biscotti
cool 10 minutes. Leave the oven on.
- When cool enough to handle transfer to cutting board. Using
a serrated knife, cut the logs on a slight diagonal into 1 inch thick slices.
- Place sliced biscotti’s on their sides on an unlined baking
- Return the baking sheet to the oven. Bake the biscotti 10 minutes. Turn the oven
off, and let the biscotti remain in the oven until they are crisp, 30 to 40
- Remove the baking sheet from the oven, transfer the biscotti
to a rack, and allow them to cool completely.
- Store the biscotti in an airtight container at room
temperature for up to several weeks.
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