Muffin Mix Biscotti is one of my favorite “convenience” recipes, and I wanted to share it with you today to help promote a fun sweepstakes from Martha White Baking.
To celebrate the combined heritage of baking and music, Martha White is partnering with the Country Music Association and sending a lucky winner to the CMA awards in June!
Entering is easy. Just click on over to Martha White’s facebook page and give it a go. After you’ve entered, come back and read about Muffin Mix Biscotti.
Okay, back to the cookies! These certainly are not “authentic” biscotti, but some of my friends prefer them to the real thing. And frankly, I love using this recipe because it comes together quickly and you can do it without making a mess. It’s still a twice baked cookie so the bake time is considerable, but that’s passive time and you can do other things like mull over your outfit and hairstyle for the CMA awards and what recipes you’re going to recommend to Trisha Yearwood etc.
Whatever it is you daydream about, you can do it while you make this biscotti because it doesn’t require much concentration. You just mix muffin mix, an egg, oil and a couple of spices (and pecans, if you like nuts) and shape it into a rectangle.
Bake that rectangle.
Then slice it up and bake the slices again at a lower temp for 12 minutes. For the cookies in the photo I used Martha White Sweet Potato Muffin Mix and Martha White Strawberry Muffin Mix. If I were a better blogger I would have taken the photo of the bag before I ripped it open, but I was anxious to get baking.
That’s obviously the sweet potato flavor, but you can make these cookies with any of the flavors. Keep in mind the consistency of the dough might be a little different depending on the flavor. The sweet potato biscotti dough is stiffer and denser, while the strawberry biscotti dough tends to be stickier and spreads more. But don’t worry because both flavors will give you delicious cookies. Dipping them in white chocolate is optional, but I had some around so I did. Hope you try the recipe! You might actually like these cookies more than the real thing because they’re a bit softer and easier to bite.
- 1 (7 ounce) packet Martha White Sweet Potato Muffin Mix
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup all purpose flour
- 1 egg
- 1/4 cup vegetable oil
- 1/2 cup chopped pecans
- Preheat oven to 350 degrees F. Line a baking sheet with nonstick foil.
- In a mixing bowl combine muffin mix, spices and flour until well blended. Add the egg and oil and stir until blended, then stir in the pecans.
- Empty the dough onto the baking sheet and pat it into a 10x2 inch rectangle.
- Bake the rectangle for about 25 minutes, then transfer to a cooling rack and let it cool for 20 minutes.
- Slice baked rectangular log slightly on the diagonal into 3/4 inch slices and return to the baking sheet, standing pieces so that both sides are exposed (they should stand pretty easily).
- Bake slices for about 12 minutes at 325 degrees. Let cool completely.
Katrina, I don’t know anything about her really, but I like some of the recipes she puts out. And yes, MW has a gluten free blueberry muffin mix.
Gloria, I think you’d really like this biscotti. Since you’re so creative, you could really play around with the flavors and the add-ins.
Regular biscotti is too hard and crunchy for me so I’m guessing I would like these a lot better. I took some old honey cake that was getting a bit stale, cut it up, and baked it again as you did at a lower temp for a longer time. It came out delicious with a crispy texture and the raisins were chewy. Who knew???
Does Martha White have a GF muffin mix?
Do you really like Trisha Yearwood? Have you seen her show on Food Network?
I think she’s fun to watch. I like that she airs all the bloopers and she’s fun with Garth and her friends.