New Classic Recipe

– RECIPES AND STORIES

CINNAMON STREUSEL BISCOTTI – something other than pumpkin for fall 🍂

Rate this post
A grandmother pretends she doesn’t know who you are on Halloween. Erma Bombeck

Hi there,

I was at Trader Joes the other day and couldn’t resist buying a jar of salted carmel. Of course, I didn’t have the slightest idea what I was going to do with it. I went through my baking cabinet and found a box of Betty Crocker’s Cinnamon Streusel Muffin Mix. I thought, “Perfect! It isn’t pumpkin flavor.” I have become a little overwhelmed lately by the number of pumpkin products that have overtaken every other flavor of autumn. So, if you are in for a little bit of pumpkin rebellion, give these cookies a try.

These are super easy biscotti to make and are the perfect accompaniment, while watching the brilliant orange sunsets of an autumn afternoon, to tea, coffee, or a glass of red wine.

CINNAMON STRUESEL BISCOTTI

Ingredients

  • 1 box of Betty Crocker’s Cinnamon Streusel Muffin Mix
  • 1 cup of mini chocolate chips
  • 1 cup of glazed walnuts
  • 1/2 cup of melted butter
  • 2 eggs
  • 1/2 cup of salted caramel

Preparation

  • Preheat the oven to 350 degrees
  • Combine both packets of the Muffin Mix with the butter and eggs
  • Add the glazed walnuts and chocolate chips
  • On a parchment paper cookie sheet
  • Divide the dough in half and shape into a loaf shape
  • Bake for 20 25 minutes, the loaves should be light brown
  • Let cool and then cut into slices
  • Laying the slices flat return to the oven for 15 to 20 minutes
  • Let cool
  • Melt the carmel sauce and lightly frost the cookies

Talk soon, 💕🎃 Bernadette

←
→

22 responses to “CINNAMON STREUSEL BISCOTTI – something other than pumpkin for fall 🍂”

  1. Biscotti are a favorite – I have many recipes but never used a muffin mix. They do sound delicious though! The family always wanted them to have with their morning coffee 🙂

    Reply

  2. Yum 😋 It’s all ways difficult to resist to salted caramel 😆😉 What a great combination with cinnamon and biscotti 😋

    Reply
  3. the Painted Apron – Life is all about creativity for me, as long as I'm creating something I am happy! I hope I will inspire your daily life and give you ideas for your own wonderful creations!
    the Painted Apron says:

    I’ll take salted caramel over pumpkin any day! What a delicious treat!
    Jenna

    Reply
  5. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. After many years of daily serving up of our local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class as the spirit moves me. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
    Dorothy’s New Vintage Kitchen says:

    I know what you mean! It seems like everything right now is pumpkin pie spice!

    Reply
      • Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. After many years of daily serving up of our local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class as the spirit moves me. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
        Dorothy’s New Vintage Kitchen says:

        I’m not sure! People would mention that a recipe had a pumpkin spice flavor, but things weren’t titled Pumpkin Pie Spice Mashed potatoes! I think it started with Dunkin Donuts having all kinds of whipped cream topped pumpkin spice drinks, and even coffee!

  7. These biscuits look delicious, Bernadette, and quite easy to make too.

    Reply

  8. Mmmm, I love cinnamon any time of year. This is a really interesting and easy way to make biscotti, and I am all for the salted caramel, too! A word to the wise, just steer clear of Trader Joe’s during October. I love pumpkin spice but I still find that place a little overkill. 😂

    Reply

  9. These look and sound delicious, Bern! When the pandemic shutdown first occurred, Todd got into the habit of making biscotti. We would enjoy them in the afternoon with espresso. He never ventured beyond lemon, orange cranberry, or almond chocolate chip, but they were all good. I will share this recipe with him and hope he takes the big hint!

    And we have Starbucks to blame for the pumpkin pie spice craze. It all began with their pumpkin spice lattes. Dunkin soon followed suit, and now it seems to have influenced all kinds of food. Can we say overkill?

    Reply

  10. we don’t have pumpkin pie spice here but we do have lots of pumpkin in winter (which this is not). every cafe makes it into soup. your biscotti sound delightful.

    Reply
  11. Linda – I am a devoted wife and mother who loves to create delicious meals for my family and friends. I also love traveling, interior decorating and photography.
    Linda says:

    Love the ease of these biscotti – and with the salted caramel topping they sound delicious! I will definitely have to give these a try. I am not a big fan of the pumpkin-craze either but enjoy seeing these pumpkins 🎃 🎃 on Halloween! Have a wonderful day Bernadette 😊

    Reply

  12. Yes so tired of pumpkin too! These sound perfect for anytime.

    Reply

Any comments or suggestions are appreciated. If you like this recipe, please give it to your friends. Cancel reply

About

Privacy Policy

Terms & Conditions

Subscribe

Contact

Work with me

If you are interested in having your recipe and story featured on my blog, please contact me at newclassicrecipes@gmail.com

Blog at WordPress.com.