By no means a simple tasting chocolate crunch treat, just simply made easy.
A few ground anise seeds and roasted almonds chime into this long awaited biscotti.
With daylight getting incredibly shorter, I do take joy from some spectacular sunsets.
The windows slowly hunker down on the amount of colder air I let in as long as the oven turns out treats.
Mostly dabbling into fully from scratch creations, I do once and a while trick my recipes.
With very little fresh flour on hand and a craving for biscotti...
I ventured to grab a handy cake box which I've mostly used for last minutes bakes.
Soon after searching the internet for fail proof cake box biscotti recipes...
I found myself debating if these recipes actually worked?!?
Some recipes had way too much liquid and the butter aspect was not really luring me.
Since I had already experienced making biscotti before, I decided to wing it my way.
I slowly incorporated minimal amounts of ingredients until I felt the balance and texture was right.
In all honesty, this simple cake box type recipe could have failed miserably.
Throughout a few moments I was questioning my decision.
Anyhow, I figured the worst thing to happen was that I was going to have an aromatic smell in home.
Once the dough smelled great and the texture felt right...I shaped it and off it went to bake.
The first 30 minutes should have probably been enough for the first bake, but it wasn't.
My decision to be a little more patient paid off in the end.
Thank goodness, because by now, Hubby’s coffee was ready to meet my newest chocolate biscotti ;o)
also on rue de Castelnau street (near Little Italy), Montreal, Quebec
Now, for a slightly sweet Chocolate, crunchy biscotti bite that is easy to make.
The aromatics coming off the anise really brought this cookie into another class of its own.
CHOCOLATE almond ANISE biscotti cookies
(made with a Chocolate cake mix base 'Super Moist' by Betty Crocker)
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(American measures)
. 1 pkg.-(15.25oz.) cake mix*: Chocolate
. 1/2 cup All-Purpose flour
. 2-1/2 tsps. ground Anise seed
...
. 2 large eggs
. 1/2 cup grapeseed oil
. 1 tsp. pure Vanilla extract
... . 1/2 cup roasted Almonds, coarsely chopped
* Make sure to use the same package weight and that it also has the pudding in the mix. I used 'Super Moist' by Betty Crocker.
PREPARATION:
. Pre-heat oven to 350F if using a light colored pan.
...For a dark pan, lower the heat to 325F.
...For a dark pan, lower the heat to 325F.
. Position rack in the center of the oven.
. Parchment line a large baking sheet.
1. In a large bowl, add the flour and ground Anise seed to the cake mix. Make a well in the center.
2. Add the eggs, oil and Vanilla extract. Give it a light fork whisk.
3. With a strong spatula, combine and make sure all dry ingredients are incorporated.
4. Blend in the almonds last. The dough should be thick enough to handle.
5. Pat down the dough and place it in hand to slightly shape it into a thick log of sorts.
6. Place it onto the parchment paper and carefully shape a 4x12 inch long rectangle. Work it until it becomes a compact package.
7. Bake it for the first 35-38 minutes. Remove it from the oven and let it cool on the pan for 15 minutes. Transfer the baked log onto a board to carefully slice it on the bias into 3/4 inch thick pieces. Note: these are a little fragile, therefore, take the time to hold each piece as to carefully slice with a serrated knife.
7. Bake it for the first 35-38 minutes. Remove it from the oven and let it cool on the pan for 15 minutes. Transfer the baked log onto a board to carefully slice it on the bias into 3/4 inch thick pieces. Note: these are a little fragile, therefore, take the time to hold each piece as to carefully slice with a serrated knife.
8. Gently place the cookies back onto the baking pan with the cut sides down. Bake again for only 10 more minutes. Again, remove the pan from the oven and cool for 5 minutes before transferring biscotti onto a rack to cool. Store them into a cookie tin for about 2 weeks. Enjoy.
With another traditional celebration coming up, why not try making these more adult pleasing treats.
Avoid being tricked into excessive pounds and get satisfaction with this easy to make biscotti.
Trick or treat...smell the anise as it aromatizes the chocolate biscotti...enjoy.
Flavourful wishes,
Foodessa
Foodessa
Comments ... ??? ... or suggestions ... write me :o)
Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.
.JPG)
