Blondie Biscotti with Almonds


Blondie Biscotti with Almonds Photo
Blondie Biscotti with Almonds

YIELD Makes about 3 dozen biscotti


1 cup slivered almonds
1 package (about 18 ounces) white cake mix
2/3 cup all-purpose flour
2 eggs
3 tablespoons melted butter, cooled slightly
1 teaspoon vanilla
3 tablespoons freshly grated lemon peel


  1. Preheat oven to 350°F. Line cookie sheet with parchment paper; set aside.
  2. Place medium skillet over medium heat until hot. Add almonds and cook 1-1/2 to 2 minutes or just until fragrant, stirring constantly. Do not brown. Set aside.
  3. Beat cake mix, flour, eggs, butter and vanilla in large bowl 1 to 2 minutes at low speed of electric mixer or until well blended. Stir in almonds and lemon peel. Knead dough 7 to 8 times or until ingredients are well blended.
  4. Divide dough in half. Shape each half into 12X2X1/2-inch log; place logs 3 inches apart on prepared cookie sheet.
  5. Bake 25 minutes or until toothpick inserted into centers of logs comes out clean. Cool on cookie sheet on wire rack 25 minutes.
  6. Remove biscotti logs to cutting board, peeling off parchment paper. Using serrated knife, cut each log diagonally into 1/2-inch slices. Place slices, cut sides down, on cookie sheet; bake 10 minutes or until bottom of slices are golden brown.
  7. Remove biscotti to wire racks; cool completely. Store in airtight container.
This recipe appears in: Biscotti
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