Biscotti Cake Mix

Ingredients

• 1 Yellow Cake Mix, 15.25 oz/432g
• 1 cup all purpose flour
• 4 large eggs, room temperature
• 1/2 cup unsalted butter, melted
• 2 tsp vanilla extract
• 1 cup almonds, sliced or whole, raw
• 1/4 cup dried cranberries (or chocolate chips)

Instructions

Preheat the oven to 350F degrees.

1. Pour the cake mix into a mixing bowl. Stir in sifted all purpose flour.
2. Make a well in the centre and add the eggs, margarine and vanilla extract. Stir in the almonds.
3. 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!
4. On a lightly floured board, divide dough into two halves.
5. Roll each half into a log about 1″ in diameter.
6. Roll each log gently to the edge of the board and then continue rolling it onto a lightly sprayed 11” x 15” baking sheet.
7. Flatten the top of each cookie log until it is about 3″ wide.
8. Bake for 20 minutes.
9. Remove baking sheet from the oven and let stand for 10 minutes.
10. Reduce oven temperature to 325 and do not turn off.
11. Gently slide one cookie log onto the board that you rolled out the dough on.
12. Using a serrated knife or better still an electric carving knife, slice each log across the width into 3/4″ slices.
13. Place cookies cut side down back onto the baking sheet and return them to the oven for another 10 minutes.
14. Remove cookies to cooling rack to cool completely.
15. Enjoy!

ORIGINAL RECIPE