Funfetti biscotti, made with actual dry Funfetti cake mix, cake batter extract and lots of sprinkles of course, to make a birthday cake flavored crunchy cookie! The perfect way to eat cake for breakfast, in a twice baked cookie kind of way.
Biscotti is so FUN! Especially this Funfetti one!! Whether you make this to eat with your coffee in the morning, or as a snack in the afternoon, you can never go wrong with the crunchy cookie texture of these cookies that just begs to be dunked! My best friend lives in Idaho and her favorite thing that I make is my biscotti. When I was out visiting her back in October, she made sure to tell me how much she enjoyed the biscotti I sent her for her birthday and Christmas last year. So of course I had to make Suzy some biscotti for her birthday this year….and nothing says birthday like Funfetti!
So lets talk biscotti here for a sec…I am sure you have seen or eaten those cookie wedges before, and maybe even bought some from the grocery store (I hope your teeth survived). These biscotti won’t break your teeth and are way better than anything that can be bought. Biscotti means twice baked. But don’t let that fool you into thinking these are difficult to make, because they aren’t. Biscotti is actually easier to make than regular cookies, if ya ask me!
First ya make the dough, then ya form it into a mound. Bake that mound up. Let it rest. Cut it into wedges. Bake the wedges again for a few minutes on each side and then enjoy! See? EASY! If you want to see the process step-by-step, with pictures, then check out my VANILLA ALMOND BISCOTTI post.
But how do we get all those cake flavors into the cookie? Well…I found some cake batter extract at Wal-Mart, used butter extract, nutmeg and a few tablespoons of dry Funfetti cake mix to get that cake flavor.
Ok…let’s get twice baked!!
Funfetti Biscotti
Print RecipeIngredients
- 1/2 cup unsalted butter, room temperature
- 3/4 cup white granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract (I used Rodelle Baker's Extract)
- 1 teaspoon cake batter extract
- 1/4 teaspoon butter extract
- pinch of salt
- 1/4 teaspoon ground nutmeg
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 2 tablespoons dry Funfetti cake mix
- 3/4 cup sprinkles
Instructions
Preheat oven to 350-degrees. Line a large flat cookie sheet with parchment paper and set aside. In the bowl of a stand mixer, affixed with the paddle attachment, add the butter and sugar and mix on medium-high speed until combined. Add the eggs, one at a time, into the mixture. Add the vanilla extract, cake batter extract and butter extract into the mixture. Scrape down the sides of the bowl and then mix the ingredients on medium-high speed for 3-4 minutes or until all ingredients are thoroughly combined and mixture is creamy and smooth.
Change the mixer to low speed and slowly add the salt, nutmeg, flour, baking powder and dry cake mix. Mix until barely combined. Add the sprinkles and mix until just combined. Remove the bowl from the mixer and dump the dough out onto prepared baking sheet.
Form the dough into a 4-inch wide by 18-inch long log. Option to sprinkle the top of the dough with more sprinkles (if using) and bake dough in 350-degree over for 33-35 minutes (until a light brown around the edges). Remove baked log from the oven and let set on the counter for 30-minutes before slicing the log into wedges.
After the log has cooled for 30-minutes, cut the log into 1-inch wedges. Flip the wedges so they are flat on the baking sheet and return baking sheet to 350-degree oven for 5-minutes. After 5-minutes, remove the biscotti from the oven and flip the wedges over. Return the biscotti back into the oven and bake for 4-minutes. Remove baked biscotti from the oven and let set on the cookie sheet until set. Transfer biscotti to a wire rack to finish cooling completely before storing. Biscotti may be crumbly in texture and fragile until it has fully set.
Notes
Biscotti can be stored in an air tight container for 1-2 weeks.
These biscotti have that crunchy outer layer, but the inside has the perfect balance of texture between crunchy and still moist.
XOXO,
Kelly
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7 Comments
Kelsie | the itsy-bitsy kitchen
April 5, 2020 at 4:24 PMFunfetti anything is so fun! These biscotti sound delicious!
Katherine | Love In My Oven
April 6, 2020 at 1:14 PMHow have I never added sprinkles to my biscotti!? These are sooo fun Kelly!! And so pretty! I want to dip one in my coffee right now!
Kelsie | the itsy-bitsy kitchen
April 9, 2020 at 5:22 AMThese are soooo fun! And I’m with Katherine–how have I never added sprinkles to my biscotti! I clearly have been missing out!
Ghulam Mohyudin
April 9, 2020 at 11:26 PMGood to know that works too! I learn so much from you as well! Keep it up great post.
Kelly
April 11, 2020 at 9:06 AMThank you!
Laura
April 13, 2020 at 10:10 AMWhat a fantastic recipe, Kelly! Love the cake mix addition! Mind. Blown! Thanks for the great recipe!
Maria Doss
April 19, 2020 at 9:36 PMThey look fantastic Kelly. So crisp with the bits of funfetti in there looks so fun. A total children’s treat!!!