Shortcut Mocha Macadamia Biscotti

You ever read a beach-read novel that talks about food so much that it actually includes recipes at the end of the book?  No?  Me neither... until a few weeks ago. The recipe for biscotti seemed so easy. Too easy. So easy that I had to try it.  

The super secret shortcut?  Boxed cake mix! The same boxed cake mix that I'm always tempted into buying and that stands in my pantry until I throw it out, usually opting to make a from-scratch cake.

The result FAR surpassed the ease of the recipe. Next time, and there will be a next time, the only change that I will make will be to create two blocks of dough, rather than one large rectangle.  The resulting cookies will be easier to manipulate and heck, they'll look cuter!

Add macadamia nuts to the dough

Shape into a rectangle
(or as close to an oval-ish rectangle as you can get it)

Baking the biscotti after they've been cut into slices and each slice in half

Mocha Macadamia Biscotti, ready to be shipped (or eaten immediately)

Mocha Macadamia Biscotti

Recipe adapted from Mia King's Sweet Life Kava Java's Kona Mocha Mac Nut Biscotti

Ingredients

1 package butter or white cake mix

2 TBSP Dutch process cocoa

1 TBSP instant espresso

1 TBSP instant coffee
½ cup all purpose unbleached flour

½ cup butter, melted
2 eggs
½ cup macadamia nuts, coarsely chopped

Directions

Preheat oven to 350º F. 

1. Cut parchment paper to fit large cookie sheet.

2. In a large bowl, blend dry ingredients for biscotti. 

3. Add eggs and blend just to mix.

4. Add melted butter into biscotti mixture. Blend until thoroughly mixed.
5. Add the macadamia nuts. Continue to blend until thoroughly mixed.
6. Using your hands, shape the dough into a log and lay it on the parchment paper. Roll it out to approximately 5” wide and ½” thick. Shape into a rectangle. (I would make two rectangles next time.)

7. Bake for 25 minutes.

8. Remove pan from oven and cool for 20 minutes.

9. Cut biscotti into even horizontal strips, approximately 1” wide. 

10. Lay each biscotti on its side on the cookie sheet, leaving space between each one.

11. Bake at 350º F for another 10 minutes, then lower the oven heat to 200º F and continue baking for another 40 minutes. 

12. Cool on wire rack.

Eat, Drink & Be Yummy!