"Italian biscotti is no walk in the park to make from scratch. In order to have it sitting elegantly on a platter, alongside a cup of coffee, you would have had to spend the better part of the day in the kitchen. There, it's a non-stop process of kneading the dough, slicing it into smaller pieces, and baking them - not once, but twice - to get that shattering crunch and golden-brown perfection."
"Typical biscotti often starts with a well-measured base of flour, sugar, baking powder, and other dry ingredients - all of which already come in a box of cake mix. Instead of rummaging through the pantry, tediously finding and measuring every single thing, you can simply pop open the box for an effortless shortcut. It seems like such an insignificant thing, but it's quite helpful in the long run."
Making Italian biscotti from scratch requires lengthy steps including kneading, slicing, and baking twice to achieve a shattering crunch and golden-brown finish. Proper ingredient preparation adds time because flour, sugar, baking powder, and other dry components must be measured accurately. A boxed cake mix supplies the measured dry base, eliminating most prep and allowing focus on shaping and baking. One regular 13–16 ounce box yields over three dozen biscotti when combined with added all-purpose flour, eggs, and butter. Additional flour stabilizes and densifies the dough; eggs bind and butter adds richness. Dried fruit, chocolate, coconut, and nuts work well as mix-ins.
Read at Tasting Table
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