These classic twice-baked cookies are equal parts fun and festive.
The best part of this treat is you can customize these to your liking—with the dough add-ins, chocolate and decorations of your choosing. These are even better served alongside some coffee or tea (we suggest our Sweet July Fall Blend and/or our Sweet Mornings Tea).
RECIPE:
White Chocolate-Dipped Almond Biscotti
Start to finish: 2 hours 30 minutes
INGREDIENTS
- 1 package white cake mix (15 ¼ ounces)
- 1 cup almond flour
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup finely chopped roasted unsalted almonds
- 8 ounces white chocolate, melted
- Nonpareils, for garnish
INSTRUCTIONS
- Preheat oven to 350°. In a large bowl with an electric mixer on medium speed, beat cake mix, flour, eggs and butter until well combined for 1.5 to 2 minutes. Fold in almonds. Divide the cake mixture in half. Shape each half into a 2-by-12-inch log on a large parchment-lined baking sheet.
- Bake in preheated oven until golden brown and firm, about 25 minutes. Let logs cool on baking sheet for 15 minutes.
- Transfer logs to a cutting board; cut each diagonally into 20 slices (½ inch thick), discarding end pieces. Place all 40 slices on parchment-lined baking sheets and bake until crisp, 8 to 10 minutes (turning over halfway through). Let biscotti cool on baking sheets for 5 minutes, then transfer to wire racks and let cool completely, about 20 minutes.
- Dip biscotti halfway into melted white chocolate, placing on parchment-lined baking sheets; sprinkle with nonpareils. Let stand until chocolate is set, about 1 hour.
