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Recipes

Crunchy, sweet almond-craisin biscotti drizzled in white chocolate.

Almond-Craisin Biscotti

Yield: 48 delicious cookies

Allergens

 

Ingredients

  • 12.50 oz Cake Mix
  • 8.40 oz Roux Mix
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 4 eggs
  • 10.50 oz sugar
  • 8 oz butter, melted and slightly cooled
  • 1 ½ tsp grated orange zest (or to taste)
  • 2 tsp vanilla extract
  • 2 tsp almond extract
  • 10 oz sliced almonds
  • 5 oz craisins
  • 4 oz white chocolate, melted

Instructions

Preheat oven to 350°F. Line two half sheet pans with parchment paper.

  1. Sift together cake mix, roux mix, baking powder, and salt in a medium bowl. Set aside.
  2. In a stand mixer fitted with whisk attachment, combine eggs and sugar. Whisk on medium speed until light in color and thickened, approximately 3 minutes.
  3. Whisk in the melted butter, orange zest, and extracts on low speed until combined.
  4. Add the dry ingredients and switch to a paddle attachment; beat until incorporated.
  5. Add in almonds and craisins, beat until just combined. Dough will be sticky and somewhat soft still – don’t fret!
  6. Form the dough into four 10-inch-by-3-inch logs. I like to do two logs per prepared pan. I find the easiest way to do this is to use a large scoop to portion the dough evenly. Then, using fingers dipped in cold water, smooth the surface of the logs.
  7. Bake logs 20 minutes until they are golden brown on the outside. The centers will still be soft. Remove from the oven and reduce temperature to 300°F. Let logs cool for 20 minutes.
  8. Transfer cooled logs to a cutting board and cut each log into 12 slices, approximately ¾-inch thick. Arrange the biscotti slices cut side down back onto the prepared sheet pans and bake for another 20 minutes or until centers are crisp and edges are even more golden brown.
  9. Let cool entirely before drizzling melted white chocolate over cookies*. Store in an airtight container for up to one month thought I’m sure they’ll be devoured by then 🙂

*To drizzle melted white chocolate over cookies, first melt chocolate in the microwave in 30 second increments, stirring in between. Once melted, transfer chocolate to a piping bag or sandwich-sized resealable bag and cut a small hole at the tip. Then move your wrist in zig-zag motions to drizzle the chocolate over the cookies. It is easiest to do with the cookies smooshed very close together J Let chocolate cool before storing.