Use a foolproof cake mix for an easy way to coffee-shop biscotti, the Italian twice-baked cookie.
To toast coconut and almonds, heat oven to 350°F. Spread in ungreased shallow pan. Bake uncovered 5 to 8 minutes, stirring occasionally, until coconut is golden brown and almonds are light brown.
If using almonds that have been frozen, make sure they are room temperature before toasting so the coconut and almonds toast evenly.
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