A gluten free chocolate cake mix makes these biscotti easy to prepare and the results like a traditional from scratch version. The taste and appearance of these treats are memorable. I like to have this trick up my sleeve since sometimes making biscotti can seem like a big task when you want something really special but also don't want to spend extra time in the kitchen. They are nice cookie that you will enjoy with coffee or as a late night snack.
3/4 cup gluten free all-purpose baking mix
1/2 cup butter, melted
1 extra-large egg
1/4 cup Hershey's Chocolate Syrup
1 teaspoon vanilla extract
1/3 cup chopped walnuts
1/3 cup chopped dried cranberries
In a large bowl mix all the ingredients, except nuts and cranberries, using an electric mixer until well mixed. Stir in nuts and cranberries. On an ungreased baking sheet , divide dough in half and shape into two 9" by 2" logs.
Bake @ 350 degrees for 35 minutes until firm. Let cool in pans for 25 minutes.
Transfer to a cutting board and slice into 1/2 " slices. Place cut side down on same baking sheet and bake again for 15 minutes until firm. Cool on wire racks. May be stored in plastic bags for a few days.
For information on the cake mixes and the all-purpose baking mix go to:http://www.mdillon.applybuilder.com/chocolate-biscotti.html
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