Whether you make the biscotti dough purple, dark gray, or black, the eyeball biscotti for Halloween is a perfect crunch twice-baked flavorful, light and crispy Italian cookie with a deviation from the basic biscotti recipe!
Unlike traditional Italian biscotti, the eyeball biscotti dough is a refreshingly easier combination of ingredients cutting prep time in half, yet yielding a very authentic taste and I’ll share that secret mixture!
You can make each biscotti with an eyeball or make biscotti with double eyeballs, either way, they are biscotti with eyeballs and yummy!
Table of Contents
Why You’ll Love Biscotti with Eyeballs
For those of you who love Halloween, from food to decor, this fills the void with both decor and food!
The recipe for the easy eyeball cookies is the ultimate in easy-to-make, and the baking dough provides a delicious smell and a sinfully yummy flavor!
- Italian eyeball biscotti is a fast and easy dough to make
- Halloween Purple or black biscotti with eyeballs should and can be made ahead
- Halloween biscotti with eyes are kid-friendly and an adult favorite
- The twice-baked biscotti for Halloween with eyes that are easily transportable
- The ingredients needed to make Italian Halloween cookies are probably already in your pantry
Kitchen Essentials Needed For Biscotti With Eyeballs
- mixing bowl
- rubber scraper
- wooden spoon
- hand mixer
- measure cup
- baking tray – my favorite baking trays that are worth every penny are HERE, and you can get them 25% off NOW (code InTheKitchenWithDana
- parchment paper
- cooling rack
Ingredients For Eyeball Biscotti For Halloween
Here we go, the big reveal of the ingredients you will need to make these simple shortcut biscotti!
- sugar (optional)
- Vanilla (optional)
- cake mix
- sliced almonds
How To Make Biscotti With An Eyeball or 2 Eyeballs
Preheat your oven before you start mixing your ingredients.
Step 1 Prep Your Ingredients To Make the Boxed Cake Mix Recipe
Add your flour, egg, and butter to a large mixing bowl.
Next, add in the cake mix and food coloring (dark black, dark blue, or purple or all mixed to gain the dark biscotti color you prefer) and again mix to combine.
If your dough is crumbly, add a tablespoon of water at a time.
If your dough is too wet, add a bit of flour a tablespoon at a time, but mix in between each addition to achieve the perfect texture.
Step 2: Working With The Eyeball Biscotti Dough
Your dough is perfect when it is sticky but not too sticky and when it separates from the bowl without having to work at it.
You’ll divide the dough into 2 portions in the mixing bowl.
Then you will place one portion of the dough (for the biscotti) onto the parchment paper and roll it into a log.
Once the log is rolled, you will slightly flatten the dough (to widen it).
Repeat the exact same procedure with the other portion of the dough using the other half of the baking tray.
(I did bake some of the eyeballs on, and others I placed on with a dab of icing, it is a personal choice)
Step 3: Bake The Halloween Biscotti
The first baking time is 20 minutes. Then when you can press your finger into the baked loaf, and the fingerprints rapidly disappear, your dough is ready or if it is light brown and solid, pull it out of the oven now!
Step 4: Allo The Halloween Biscotti With Eyeballs To Cool, Then Slice
At this point, if you did not space and place your edible eyeballs on your biscotti, do it now while the dough is warm and before you slice, but leave space for slicing.
Don’t wait until you slice if you are going to put them on without icing because they won’t stay in as the dough has cooled but of course, then you could attach the eyeballs for the biscotti with “eye-cing” (see what I did there? ) after they cool!
Allow the loaves to rest for at least 10 minutes, but not more than 15 before you begin slicing the biscotti.
Slice your biscotti loaves as thick as you prefer, and then flip them on their side.
This alone might be why not to attach the eyeballs until after the biscotti cool so you can use icing.
It is easier than figuring out how to space the eyeballs and ensure they stay attached!
Repeat this for both loaves, then return the pan to the oven to bake further (twice baked = biscotti) for the second time.
The biscotti will brown and get nice and crunchy at this point.
Once they are golden brown or darker brown (whichever you prefer), remove them from the oven (not more than 20 minutes)
Allow the freshly baked Italian biscotti to rest to cool, and once cooled (If you have not already), use a dab of icing and attach an eyeball to each biscotti.
Enjoy after they have cooled! ~ Dana xo
Grab More Halloween-Inspired Recipes Here
- Halloween Charcuterie Board
- Halloween Eyeball Brookies
- Halloween Bloodshot Eye Eggs
- Halloween Spider Web Eggs
- Bleeding Cake
- Eyeball biscotti
- Red Blood Ganache
- Halloween Barfing Pumpkin With Chips
- Skeleton Veggies Tray
- Candy Corn Veggie Tray
- Spider Web Buffalo Dip
- Vampire Bat Chocolate Ball Dessert
- Blood coffins
- Magical Witch Cookies
- Halloween Mozzarella Eyeballs
- Caramel Apple Pops
- Caramel Apple Pie
🢃 The Recipe For Eyeballs Biscotti for Halloween 🢃
- 2 large eggs room temperature
- 1 stick of softened salted butter room temperature only
- 1 box of cake mix (yellow or white batter is best)
- 1 c flour (all-purpose)
- Food coloring (purple, black)
- 1 package edible eyeballs
- Preheat the oven to 350°F
- Prepares a baking pan with parchment paper optional
- Combine eggs and butter. Cream and make sure everything is well mixed.
- Add the in the cake mix and the food coloring of choice
- Next, add flour and combine.
- Divide the dough in half, rolling each half into a log as long as the baking tray. (or leave it as 1 long log)
- You may need a tablespoon of flour on the counter or some on your fingers in order to keep the dough from sticking. (see notes below for how to roll the loaves if you do not know how)
- Once done transfer to the baking tray.
- Press the biscotti loaf to about 2 1/2" wide and 1" high
- Repeat the process for other portions if you divided the dough in order to make 2 logs otherwise skip this step.
- Bake 20-25 minutes until the log(s) is firm to touch, and you can press firmly in middle.
- Light brown logs are fine, and what you are going for here, is that you want to be able to press the baked loaf and have your fingerprint more or less bounce back and disappear.
- At this point, remove the loaf (loaves) from the oven, and leave the oven on.
- NOTE IF YOU ARE PUTTING EYEBALLS ON THE BISCOTTI NOW YOU WILL NEED TO SPACE THEM FAR ENOUGH APART TO CUT, AND THEY MAY MELT A LITTLE OTHERWISE WAIT UNTIL THEY ARE DONE BAKING AND COOLED BUT CUT THEM WIDE ENOUGH TO HOLD THE EYEBALL. ******************
- Allow the biscotti to cool for no more than 15 minutes, no less than ten,
- Using a long, sharp knife, cut the biscotti, each will be 2 1/2" long (Based on how you roll them out and lightly press them in their log formation you will strive for 2.5" from side to side) and you can cut these as thin or thick as you prefer. I suggest 1/4" slices but this is all preference. You can also cut the loaf in half and then cut vertically for extra long biscotti.
- As you cut each biscotti, lay it on its side, and remember you are baking these cookies again.
- Repeat this until each loaf is fully sliced.
- Return the cookies and tray into the oven for about 10 minutes with the oven on and then turn the oven off and allow the biscotti to remain in the oven for an additional 10 to 15 minutes without the heating element on in order to crisp the biscotti into it's twice baked crunchy status.
- It will be hard to tell if the biscotti are browned so after a maximum of 15 minutes in the unheated oven, remove them and allow them to cool outside of the oven for at least 1 hour to completely cool and up to 2 hours if you are icing them.
- Once cooled, use a little dab of icing and secure your eyeballs.
The #1 Tip To Perfect Your Brownie Biscotti Base Mix Turning Out Perfect
Your eggs should be at room temperature, which means, take out your eggs, and run your tap water until it is warm.
Fill some in a mug and place the eggs in their shells in the mug until the water cools.
Suddenly you have room temperature eggs in about 5 minutes!
How to Roll The Halloween Biscotti Loaves
With a little flour on the counter, take one portion of the dough, kind of form it into a log, and then roll that log a bit on the left back and forth, and a bit on the right.
Uniformity in this log formation for both the length and thickness is very important.
Once you have achieved that, you will have doubled the size of the dough portion and you transfer that to the baking tray.
Now you need to flatten the log to about 2 1/2" wide and about 1" in height.
The log should reach from end to end of your baking pan (about an 18 x 13" pan).
For those placing 2 logs on the tray, repeat the same steps above and leave about 4-5" between each log for baking.
Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 84Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 117mgCarbohydrates: 13gFiber: 0gSugar: 6gProtein: 1g