1. Preheat the oven to 350F degrees. 2. Pour the cake mix into a mixing bowl. Stir in sifted all purpose flour. 3. Make a well in the centre and add the eggs, margarine and vanilla extract. 4. With an electric beater mix on medium speed for 2 to 3 minutes until the dough does not stick to the sides of the mixing bowl. It will look and feel like play dough! 5. On a lightly floured board, divide dough into two halves. 6. Roll each half into a log about 1" in diameter. 7. Roll each log gently to the edge of the board and then continue rolling it onto a lightly sprayed 11” x 15” baking sheet. 8. Flatten the top of each cookie log until it is about 3" wide. 9. Bake for 20 minutes. 10. Remove baking sheet from the oven and let stand for 10 minutes. 11. Reduce oven temperature to 325 and do not turn off. 12. Gently slide one cookie log onto the board that you rolled out the dough on. 13. Using a serrated knife or better still an electric carving knife, slice each log across the width into 3/4" slices. 14. Place cookies cut side down back onto the baking sheet and return them to the oven for another 10 minutes. 15. Remove cookies to cooling rack to cool completely. 16. Store cooled cookies in an airtight container or freeze. 17. Variations include: 18. PECAN BISCOTTI: butter pecan cake mix - chopped pecans - maple extract. 19. APRICOT BISCOTTI: golden cake mix - chopped dried apricots - toasted slivered almonds - almond extract. 20. CRANBERRY BISCOTTI: vanilla cake mix - chopped dried cranberries - toasted slivered almonds - almond extract. 21. ORANGE SPICE BISCOTTI: spice cake mix - walnuts - grated orange zest. 22. GINGER BISCOTTI: spice cake mix - walnuts - chopped crystalized ginger pieces. 23. CHOCOLATE-CHOCOLATE BISCOTTI: chocolate cake mix - chocolate piece or chips, freeze first so they retain their shape during baking. 24. LEMON ALMOND BISCOTTI: lemon cake mix - toasted slivered almonds. ---------------------------------------------------------------------------
Nutrition
Ingredients
