Easy Cranberry Chocolate Chip Biscotti
Easy biscotti using boxed quick bread mix as the base! These cookies taste like they were made from scratch and are best enjoyed with coffee or tea.
Biscotti has been on my never-ending to-do list of things I want to try baking. This week I was looking through recipes when I happened upon a recipe for biscotti using Pillsbury cranberry quick bread mix.
It just so happened that I had a Pillsbury cranberry bread mix sitting in my cupboard that I needed to use up. I bought the quick bread mix on a whim when I saw it, but then I lost interest and never got around to making the bread, so I was excited when I saw the recipe for the biscotti.
I’ve used cake mixes to make several easy recipes like Chewy Chocolate Cake Mix Cookies, Cake Mix Waffles, and a 3-Ingredient Chocolate Cake Mix Mug Cake. It’s a great shortcut for making desserts so I was curious how a boxed quick bread mix would work to make biscotti. If anything, it gave me a reason to use up my bread mix and hopefully cross biscotti off of my to-do list.
What are Biscotti?
Biscotti are an Italian cookie that are twice-baked, which gives them a dry and crunchy texture. Because of the texture, they’re often served with coffee because they soften when you dip them in the hot coffee. Traditional biscotti are made with almonds, but there are many variations. This version has dried cranberries and chocolate chips, which is a great combination.
Easy Biscotti Recipe
Using a boxed quick bread mix is an easy way to make biscotti. I was a little doubtful because the instructions in the original recipe were a little confusing, but in the end, they turned out great. You only need a handful of ingredients to make them.
- 1 box of Pillsbury Cranberry Quick Bread & Muffin Mix
- Melted butter
- I used chocolate chips, but the original recipe calls for white chocolate chips which you can also use.
- All-purpose flour
All you do is combine the bread mix, butter, and eggs in a large bowl before adding the chocolate chips. The dough will be very sticky.
Once the dough is made, transfer it to a floured work surface. If the dough is really sticky you can add a little more flour before rolling the dough into a ball.
Divide the dough ball into two equal parts and shape each into a loaf shape approximately 9 x 3”. Transfer the loaves to a baking sheet lined with parchment paper and dusted with flour.
Bake the loaves for 23 to 30 minutes at 350°F or until they turn a light golden brown. Cool the loaves on the baking sheet for 15 minutes. Don’t turn off the oven because after you slice the loaves you will bake the biscotti again.
Once the loaves have cooled, slice them into 3/4” slices. Place the slices on the baking sheet and bake them for 12 to 18 minutes or until they are golden brown.
Using a quick bread mix definitely made these biscotti easy to make. If I didn’t know I would have thought they were made from scratch. I really loved the chewy cranberries and the crunchy texture.
Because of their dry texture, the biscotti keep well for up to a week if you store them in an airtight container. I think they’d make great gifts and will definitely make them again.
- 1 (15.6-oz) box Pillsbury Cranberry Quick Bread & Muffin Mix
- ½ cup unsalted butter melted
- 2 eggs lightly beaten
- ½ cup chocolate chips
- 2 to 5 tbsp all-purpose flour
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Preheat oven to 350°F. Spray a large cookie sheet with nonstick spray. Line the cookie sheet with parchment paper or silpat mat. Sprinkle the surface with 1 to 2 tablespoons of flour.
In a large bowl, combine the quick bread mix, butter and eggs. Stir 50 to 75 strokes with spoon until mix is moistened. The dough will be sticky. Stir in the chocolate chips.
Transfer the dough to a floured work surface. Roll the dough into a ball, adding more flour if it’s too sticky. Divide the dough in half and form each into a thin, 9x3-inch loaf. Place the loaves on the prepared cookie sheet spaced 4 inches apart.
Bake for 23 to 30 minutes or until they are a light golden brown. Remove the loaves from the oven and cool them for 15 minutes.
Slice each loaf into ¾-inch slices. Place the slices on the cookie sheet and bake them for 12 to 18 minutes or until they are golden brown. Serve warm or at room temperature.