So moist. So delicious. And so much more.™

The Baker's Club

Learn More >>

Join Now

Welcome back, !

Log Out Settings
Join Now

Please log in with your username and password.

Make it easy to share with your Facebook or Twitter friends.


So moist. So delicious. And so much more.™

1

Explore Our World

Start with a quick search for a particular flavor…or special occasion…or even your favorite color.
(Frequently Asked Questions)

2

Find Inspiration

We’ll gather some tasty suggestions that match your cravings, revealing ways to make your day delicious!

3

Bake a Memory

The fun has just begun—now you can use your creativity and Duncan Hines® products to bake something delectable, original, and truly you!

« Search Cookies & Bars Another Cookies & Bars Recipe »

Cookies & Bars

BISCOTTI Italian

Nancy Scott Recipe shared by:
| Follow this Baker

Biscotti is a double baked cookie that is scrumptious with coffee. As this takes a little time, you might want to double the recipe and make 2 logs which would yield about 48 cookies. Keeps well in the fridge 3 weeks, if you can keep them around As I live in Central America, these have become a favorite treat for the locals, who had never heard of them before, the coffee shops love them as well

  • Hands-On Time: 30 Minutes
  • Total Time: 1 Hour 20 Minutes
  • Servings: 1 batch 24 biscotti
  • Rating:

Ingredients

  • 1 Cup Almonds
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 2 C flour
  • 3/4 C White Sugar
  • 3 large eggs
  • 1 tsp Vanilla extract
  • 1/2 tsp Almond Extract
  • additional Flour for rolling log
  • **Chocolate Mix** OPTIONAL
  • 3 oz chocolate
  • 1 tsp vegetable oil

Baking Instructions

  1. 350 degree oven... bake almonds 8 - 10 minutes, to toast
  2. chop very finely when cool.. I chop them in a mini food processor...set aside
  3. reduce heat to 300 degree oven
  4. Mix dry ingredients separately and Beat Wet ingredients separately
  5. Add 1/2 wet to dry, mixing thoroughly then Add chopped almonds to dough, mixing thoroughly then Add balance of wet to dough... Dough will be sticky!
  6. On parchment or wax paper, sprinkled with extra flour, Roll dough into log 14-16" long, roughly 3 - 4" across
  7. Prepare cookie sheet (parchment works best)
  8. Roll the log onto the parchment on cookie sheet
  9. Bake 30 - 40 Min... remove and cool 10 Min..no longer... If still lots of extra flour on the log, brush off excess, then Slice log into 1/2" thick pieces... placing on cookie sheet, cut side down...Bake 10 additional minutes, turn over and bake 10 additional minutes
  10. Remove from oven, cool
  11. **Can be drizzled with chocolate mix** OPTIONAL
  12. Heat chocolate and vegetable oil in double boiler until chocolate is melted and mix comes together... dip cookies in or drizzle on top
  13. I keep these in the fridge, so chocolate will Not Melt

Baker's Club Snapshots

Did You Make This Recipe?

Share if you loved this recipe as is, or if you added your own twist.

Add Your Photo of this Recipe

Tips

Lemon Frosting Delight

Lemon Frosting Delight

To enhance the DH Lemon Frosting, add 1/2 to 1 teaspoon of fresh lemon juice and 1/4 cup of confectioner sugar.


Moist cake

Moist cake

I always add a small box of instant pudding to my cake batter when mixing. I use the appropriate flavor for the cake, i.e. vanilla, chocolate, etc. I am sure a lot of folks do this. It is so, so moist!





Keep Exploring

Back to Top