Starbucks Copycat

Biscotti are a must have during the holiday season.  I love them with my holiday flavored tea or lattes.  Plus they typically aren’t overwhelmingly sweet, which is a nice break from the typical Christmas cookie.

If I’m at Starbucks and I need a treat, I often turn to the biscotti to enjoy with my mocha latte (grande with skim milk please).  I love their vanilla almond flavor so when I saw a copycat recipe for it on a blog, I pinned it right away.

I got the chance to try the recipe when I was home visiting my parents.  I know my mom enjoys a good biscotti.  Plus I packaged some in a mason jar as a last minute bridal shower gift for my friend because her gift didn’t arrive in time!wrapped up

I was very satisfied with the results. I always enjoy a traditional almond biscotti, but this version has a great neutral vanilla taste rather than the overt almond extract flavor; and you still get the almonds throughout.  These would be great to have on hand this season for a party or when a friend stops by for some tea!

Copycat Vanilla Almond Biscotti

Yeilds about 10-15 depending how you slice them, from Cannella Vita

Ingredients

  • 2/3 cup granulated sugar
  • 1/4 tsp salt
  • 1 3/4 cups all purpose flour (I used half a.p and half whole wheat)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup roughly chopped almonds
  • 3 Tbs butter, cut into small cubes
  • 1 egg plus 1 egg white
  • 3 Tbs buttermilk
  • 1 Tbs vanilla extract

Method

  1. Preheat your oven to 350.
  2. Combine the sugar, flour, salt, baking powder, baking soda, and about 3/4’s of the chopped almonds.
  3. Cut the butter in with a pastry cutter, like you would with a biscuit or pie dough recipe.
  4. In a separate bowl combine the buttermilk, egg, egg white, and
  5. Combine the wet and the dry and mix to combine.  You might need to kneed it a little to get it to come together.  It will seem too dry at first, but the liquid should be enough.log
  6. Form a log about a foot long on a parchment lined cookie sheet.  The log will expand so you can make it pretty narrow at about 3 inches wide.  Sprinkle the left over almonds on top and pat them into the log slightly.
  7. Bake log for 30-35 minutes until light golden brown.sliced up
  8. Remove from oven and after it was cooled for a few minutes, slice on an angle, place slices on their side and put them back in the oven for 10 minutes at 325.  Then turn them over and bake 10 more minutes until lightly toasted.toasted
  9. You can let them dry out over night if you would like.  The nice thing about biscotti is that they will stay at room temp for quite a few days.

Copy Cat Cake

I’ve never been much of a citrus girl, and I’m a little bit self conscious about it because the chefs on the Food Network always rave about adding citrus zest to their dishes.  I actually love grapefruit, but with the exception of lemonade, lemon and orange flavored things gross me out.  Recently, however, I’m coming around to lemon desserts.  I saw a copy cat recipe for Starbucks’ Lemon Pound Cake, and I decided to give it a try.  I think it’s a little more yellow, and more moist than the Starbucks version, and let it’s delicious.  Plus it’s pretty simple because you use a couple packaged mixes and throw it together with other simple ingredients.  And frankly, a sugar glaze could make my uggs taste good.

Starbucks Lemon Pound Cake Copy Cat

Adapted from Picky Palate

Yields 2 loaves

Ingredients

  • 1 box yellow cake mix
  • 3.4 oz instant lemon pudding mix
  • 4 eggs
  • 1/2 cup milk
  • 8 oz sour cream
  • 6 Tbs freshly squeezed lemon juice
  • 1 Tbs lemon zest

Icing

  • 2 1/2 cups powdered sugar
  • 3-4 Tbs freshly squeezed lemon juice (and/or water if you need to adjust consistency)

Method

  1. preheat oven to 350.  Prepare loaf pans (I would recommend 8 x 4, I used 9 x 5 and my loaves were pretty flat) with non stick spray and parchment paper if you want to be safe.
  2. Combine all cake ingredients and mix with electric mixer until batter is smooth.

    Forgive the squiggly mixers, my wisk ones broke.
  3. Divide batter into loaf pans.  Bake at 350 for 45-55 minutes until tester comes out clean.
  4. Allow to cool for 15 minutes before removing from pans.
  5. Add lemon juice to powdered sugar for glaze.  Stir until it reaches desired glaze consistency.  Add water if more liquid is needed.
  6. Drizzle glaze on loaves and allow to sit for glaze to coagulate.

    The lack of staging is due to the fact that this was late night/tired baking. Next time I'll use 8 x 4 loaf pans so they're a little taller...