Whole Wheat Biscotti
1 (18.25-ounce) package yellow cake mix
3/4 cup whole wheat flour
½ cup light olive oil or vegetable oil
2 large eggs
1 teaspoon vanilla
½ teaspoon of ground cinnamon
1 cup of coarsely chopped walnuts
PREHEAT OVEN TO 350º
MAKES 3 DOZEN COOKIES
COOKIE SHEETS, GREASED OR LINED WITH PARCHMENT PAPER
1. Mix the cake mix, flour, eggs, vanilla, and cinnamon in a large bowl with an electric mixer on medium speed 1 to 2 minutes until well blended, scraping down sides of bowl (dough will be very stiff). Mix in the walnuts with a wooden spoon.
2. On prepared cookie sheets, shape dough in two 12×13-inch rectangles, using moistened hands.
3. Bake 25 to 30 minutes until golden and center is set. Cool on cookie sheet on cooling rack 15 minutes.
4. Cut rectangles crosswise into ½-inch slices. Place slices, cut sides down, on cookies sheet. Bake 10 to 12 minutes longer or until edges are dark golden. Cool 1 minute on sheets, then remove cookies with spatula to wire racks to cool completely.
*Recipe and image courtesy of The Ultimate Cake Mix Cookie Book.*