White Chocolate-Dipped Almond Biscotti

By Sweet July

These classic twice-baked cookies are equal parts fun and festive.

Serves: 20

Time: 2 hours 30 minutes

Boxed cake mix is the genius hack that makes these biscotti ridiculously easy to make.

The best part of this treat is you can customize these to your liking—with the dough add-ins, chocolate and decorations of your choosing. These are even better served alongside some coffee (like our Sweet July House Blend Coffee).

Photography by Carson Downing for Sweet July Magazine, Holiday 2020 Issue

Ingredients

1 package white cake mix (15 ¼ ounces)
1 cup almond flour
2 large eggs
1/2 cup (1 stick) unsalted butter, melted
1/4 cup finely chopped roasted unsalted almonds
8 ounces white chocolate, melted
Nonpareils, for garnish

Instructions

step 1

Preheat oven to 350°. In a large bowl with an electric mixer on medium speed, beat cake mix, flour, eggs and butter until well combined for 1.5 to 2 minutes. Fold in almonds. Divide the cake mixture in half. Shape each half into a 2-by-12-inch log on a large parchment-lined baking sheet.

step 2

Bake in preheated oven until golden brown and firm, about 25 minutes. Let logs cool on baking sheet for 15 minutes.

step 3

Transfer logs to a cutting board; cut each diagonally into 20 slices (½ inch thick), discarding end pieces. Place all 40 slices on parchment-lined baking sheets and bake until crisp, 8 to 10 minutes (turning over halfway through). Let biscotti cool on baking sheets for 5 minutes, then transfer to wire racks and let cool completely, about 20 minutes.

step 4

Dip biscotti halfway into melted white chocolate, placing on parchment-lined baking sheets; sprinkle with nonpareils. Let stand until chocolate is set, about 1 hour.