Biscotti is a Italian twice-baked cookie treat that can serve as a mid-morning snack. A few simple ingredients to a cake mix can produce an easy Biscotti that will not be hard on your teeth. Hazelnuts, almonds or macadamia nuts can be used in this recipe.
Preheat the oven to 350 degrees. Line a baking/cookie sheet with parchment paper and set aside.
Using an electric mixer, mix together the flour, cake mix, eggs, melted margarine and nuts. Blend 3 to 4 minutes. Scrape down the sides of the mixing bowl if necessary. The ingredients should start to form a ball.
Dip your hands in flour. Take the ball and shape it into a long rectangle about 4 inches wide. Place rectangle(s) side-by-side on the parchment-lined sheet. The rectangles should be about 1/2 to 3/4 inches thick.
Bake the rectangles for about 30 to 35 minutes. It is done when the biscotti is firm to the touch and passes the toothpick test (a toothpick inserted into the biscotti should come out clean).
Remove the finished biscotti from the oven but do not turn the oven off. Let the biscotti cool for about 10 minutes.
Use a sharp, serrated knife to cut the biscotti into slices 1-inch thick. Carefully turn the slices on to their sides on the baking sheet.
Return the slices the oven and bake them an additional 10 minutes. Turn the oven off, but leave the biscotti in the oven for 40 minutes. This will crisp the biscotti pieces.
Take the biscotti out of the oven and let it cool for 2 to 3 hours. Store any biscotti not consumed then in an airtight container.