Simple Biscotti Recipe: Crispy Cookies Using Pound Cake Mix
Easy Biscotti Making :: How to Use Pound Cake Mix
This biscotti was made using leftover pound cake mix from making waffles. It’s incredibly simple and convenient for quick snack baking! I’ve added cranberries, hazelnuts, and almonds for a delightful texture. The crunchy almonds and hazelnuts create a wonderful flavor, complemented by the sweet and tart cranberries, making a lovely reappearance in my baking. Let’s make some easy biscotti with pound cake mix!
Ingredients- 125g pound cake mix (half of a standard package)
- 1 large egg
- 25g cake flour (sifted)
- 35g grapeseed oil or melted butter
- 50g roasted hazelnuts
- 30g roasted almonds
- 45g dried cranberries
Cooking Instructions
Step 1
First, prepare the roasted hazelnuts, almonds, and dried cranberries for your biscotti. If your dried cranberries seem too hard, soak them in lukewarm water for about 5 minutes to soften. Afterward, drain them thoroughly using a sieve and pat them completely dry with paper towels. Feel free to adjust the quantities or substitute the nuts and dried fruits according to your preference.
Step 2
In a mixing bowl, crack the egg and lightly whisk it with a fork. Add the grapeseed oil or melted butter (35g) to the whisked egg and mix until well combined without any lumps. Then, add half a package (125g) of pound cake mix and gently stir with a spatula or spoon until the ingredients just start to come together into a dough.
Step 3
Sift the cake flour (25g) into the bowl and mix lightly until no dry flour streaks remain. Adjust the amount of cake flour if needed to achieve a dough consistency that is manageable and not too sticky. Finally, add the prepared roasted almonds, hazelnuts, and the drained dried cranberries. Mix everything together until it forms a cohesive dough.
Step 4
Transfer the dough to a lightly floured work surface. Shape the dough into a log, similar to a baguette or a rugby ball shape. Aim for a thickness of about 1.5 to 2 cm (about 0.6 to 0.8 inches). Place the shaped dough onto a baking sheet lined with parchment paper.
Step 5
Preheat your oven to 170-180°C (340-355°F). Bake the dough log for 15-20 minutes, or until it’s lightly golden brown. Once baked, remove it from the oven and let it cool slightly. Once it’s cool enough to handle, slice it into approximately 1cm (0.4 inch) thick pieces. Using a slightly wet knife can help prevent sticking.
Step 6
Arrange the sliced biscotti pieces back onto the baking sheet, leaving some space between them. Return them to the preheated oven (170-180°C / 340-355°F) and bake for about 5-10 minutes per side, flipping them halfway through, until both sides are golden brown and crispy. This second bake usually takes a total of 10-20 minutes. Once done, transfer the biscotti to a wire rack to cool completely. Enjoy your deliciously crisp homemade biscotti!
