I recently polled my readers on Facebook about whether they would be interested in baking items that began with a cake mix; they indicated that they would, so here you go! Five Ingredient Friday this week is a recipe for a five ingredient Chocolate Macadamia Biscotti that starts out with a box of Devil’s Food Cake mix. Simple, divine, chocolate…perfect for dipping in your favourite coffee, or milk, or tea.
Today’s Five Ingredient Friday is brought to you a day early. Tomorrow I’ll be baking for a local competition, The Blue Ribbon Country Fair, held in conjunction with a local Heritage Festival. All of the baking for that must be scratch recipes, and the recipes must be provided to the judges. Since that’s how I bake anyway, you’d think it would be a cinch, but the nerves…they happen.
I’ve entered the competition the last two years and have been fortunate to have come away with ribbons for my baking entries both years. The pressure is on! Keep your fingers crossed and wish me luck because I’ve got some new ideas this year that I only came up with a couple of days ago.
This recipe is a sure success for anyone, though. By starting with a box of Devil’s Food Cake, and the addition of four more ingredients, you can have the most delightfully chocolate-y, nutty biscotti to nibble.
This recipe uses macadamia nuts, but you could just as easily substitute the nut of your choice. I even toyed with the idea of using chocolate chips instead of nuts. Feel free to play with it to suit your tastes, or what ingredients you have on-hand.
Yummy is what they are…and easy to prepare. So, no excuses to not bake. Make these simple biscotti today!
- 1 box Devil’s Food Cake Mix
- 1 stick (8 tablespoons) unsalted butter, melted
- 1 cup all-purpose flour
- 2 large eggs
- ½ cup chopped macadamia nuts (or the nut of your choice)
- Preheat the oven to 350°F.
- Line a baking sheet (at least 16 inches in length) with parchment paper.
- In the mixing bowl, place all of the ingredients (nuts included) and blend with a mixer on low-speed for 3-4 minutes, scraping down the sides to incorporate all of the ingredients well.*
- The dough should come together into a ball.
- Transfer the ball of dough to the parchment lined baking sheet and form into a log that is about 14 inches long and about 3 inches wide.
- Then, press the dough out and down on the length of the log so that the center is mounded and the sides tapered, the center of the dough should be about half and inch thick.
- Place the baking sheet in into the preheated oven and bake for 30-35 minutes. A toothpick inserted into the center should come out clean.
- Leaving the oven on, remove the baking sheet from the oven and cool the biscotti (left on the baking sheet) for about 10 minutes.
- Using a serrated knife, slice the biscotti (directly on the baking sheet) on the diagonal, into about 1 inch thick slices.
- Gently turn the slices on their sides, using the same baking sheet.
- Return the baking sheet to the oven and bake for 10 more minutes. Turn the oven off, but leave the baking sheet in the oven for another 30-40 minutes to allow the biscotti to crisp.
- Remove the baking sheet from the oven and transfer the biscotti to a rack to allow them to cool completely.
- Store in an airtight container at room temperature for several weeks.