Easy Walnut-Spice Biscotti
(Makes 2 dozen)
3 eggs, slightly beaten (reserve 1 tablespoon)
2 cups walnut halves and pieces, not chopped
3 tablespoons vegetable oil
1 package Duncan Hines Spice Cake Mix
Preheat oven to 350 degrees. Grease a 10-inch by 14-inch cookie sheet and
set aside.
Place slightly beaten eggs in a medium bowl and stir in walnut halves and
pieces, vegetable oil and spice cake mix. Combine to make a soft dough.
With a large spoon, form dollops of dough into two long logs on the cookie
sheet and smooth out as much as possible with knife blade or spatula. Brush
on reserved beaten egg with pastry brush.
Bake on second shelf from top of oven for 17 to 20 minutes, until firm
when touched lightly. Remove from oven, leave oven on, set aside to cool
slightly 15 to 20 minutes.
Place a log on a cutting board and, with a very sharp knife, slice on the
diagonal 1/2-inch to 3/4-inch thick. Return slices, cut side down, to cookie
sheet and rebake about 5 minutes. Turn each cookie over and bake about 5
minutes more. When all cookies are rebaked, turn off the oven, leave the
oven door ajar, and allow all to cool and dry thoroughly. Cooled cookies may
be stored indefinitely in airtight containers.
Note: Use almonds, hazelnuts, or macadamias. Try raisins; try cake mixes
other than spice.
Recipe was created by Charles LoPinto of Carmel. Enjoy.
_._,_._,_
(Makes 2 dozen)
3 eggs, slightly beaten (reserve 1 tablespoon)
2 cups walnut halves and pieces, not chopped
3 tablespoons vegetable oil
1 package Duncan Hines Spice Cake Mix
Preheat oven to 350 degrees. Grease a 10-inch by 14-inch cookie sheet and
set aside.
Place slightly beaten eggs in a medium bowl and stir in walnut halves and
pieces, vegetable oil and spice cake mix. Combine to make a soft dough.
With a large spoon, form dollops of dough into two long logs on the cookie
sheet and smooth out as much as possible with knife blade or spatula. Brush
on reserved beaten egg with pastry brush.
Bake on second shelf from top of oven for 17 to 20 minutes, until firm
when touched lightly. Remove from oven, leave oven on, set aside to cool
slightly 15 to 20 minutes.
Place a log on a cutting board and, with a very sharp knife, slice on the
diagonal 1/2-inch to 3/4-inch thick. Return slices, cut side down, to cookie
sheet and rebake about 5 minutes. Turn each cookie over and bake about 5
minutes more. When all cookies are rebaked, turn off the oven, leave the
oven door ajar, and allow all to cool and dry thoroughly. Cooled cookies may
be stored indefinitely in airtight containers.
Note: Use almonds, hazelnuts, or macadamias. Try raisins; try cake mixes
other than spice.
Recipe was created by Charles LoPinto of Carmel. Enjoy.
_._,_._,_
