If you like to have a sweet to dunk in your coffee, this crisp biscotti is an ideal candidate for the job.
—TASTE OF HOME TEST KITCHEN
PREP: 25 MIN. • BAKE: 40 MIN. + COOLING • MAKES: ABOUT 2 DOZEN
1package butter pecan cake mix (regular size)
1cup all-purpose flour
1/2cup butter, melted
2eggs
3tablespoons maple syrup
2 1/2 teaspoons instant coffee granules
1teaspoon vanilla extract
1cup white baking chips
1cup confectioners’ sugar
2tablespoons brewed coffee
1cup finely chopped pecans
1. In a large bowl, beat the cake mix, flour, butter, eggs, syrup, coffee granules and vanilla until well blended (dough will be very thick). Fold in the chips. Divide dough in half.
2. On an ungreased baking sheet, shape each portion into a 12x2-in. rectangle. Bake at 350° for 30-35 minutes or until golden brown.
3. Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place the slices cut side down on ungreased baking sheets.
4. Bake for 10-15 minutes or until firm. Remove to wire racks to cool completely.
5. In a small bowl, combine confectioners’ sugar and coffee. Drizzle over biscotti; sprinkle with pecans. Let stand until set. Store in an airtight container.