Monday, February 27, 2012

Carrot Cake Biscotti

All the flavors of a carrot cake in a scrumptious little biscotti!


1 box carrot cake (dry) cake mix
1 cup all purpose flour
2 large eggs
1 stick melted butter
2 teaspoons vanilla
1/2 cup raisins
¾ cup chopped walnuts (optional)
~ 1 lb. White {melting} chocolate

Preheat the oven to 350F degrees.

Pour your cake mix and flour into the bowl of a stand mixer. Add the eggs, butter and vanilla.

Mix on medium speed for 2 to 3 minutes. Mix in nuts or chocolate if desired.

This dough will be very stiff. Divide dough into two halves. Roll each half into a log, and place on a parchment lined 11” x 15” x 1” baking pan.

Press the top of the cookie log into a rectangle, about 3 inches wide. Repeat with the second half of the dough. Bake for 20 to 25 minutes.

Remove cookie pan from the oven and let cool for 10 minutes. Remove cookies from baking pan and cut into 1 inch piece logs. Place cookies on their cut side on the lined baking pan. Place pan back into the oven and bake for 10 minutes. Remove cookies to cooling rack to cool completely.

In a double boiler, slowly melt chocolate till smooth.

Dip the bottoms of the biscotti into the white chocolate, then place them (bottom side down) onto a piece of wax paper, silpat, or parchment paper. Allow chocolate to harden. Store cookies in an airtight container, layered with wax paper.


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