Baking and Desserts

Chocolate Almond Biscotti

Ingredients

• 1 chocolate cake mix
• 1 cup all-purpose flour
• 1/2 cup butter or margarine, melted
• 1/4 cup chocolate syrup
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup slivered almonds*
• 1/2 cup miniature semisweet chocolate chips*
• 1 (10 ounce) package vanilla or white chips
• 2 tablespoons shortening

Directions

1. In a large mixing bowl, combine the dry cake mix, flour, butter, chocolate syrup, eggs, and extracts; mix well. Stir in the almonds and miniature chocolate chips.
2. Divide the dough in half. On ungreased (or parchment-lined) baking sheets, shape each portion into a 12-in. x 2-in. log.
3. Bake at 350°F for 30-35 minutes, or until firm to the touch. Cool for 15 minutes.
4. Transfer to a cutting board; carefully cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets.
5. Bake for 10-15 minutes, or until firm. Remove to wire racks to cool.
6. In a small heavy saucepan over low heat, melt the vanilla chips and shortening. Drizzle over the biscotti; let stand until hardened. Store in an airtight container.

Notes

• *I leave out the almonds and add an extra 1/2 cup chocolate chips instead.
• I use my stand mixer for all the mixing steps, and I line the baking sheets with parchment paper.
• I use chocolate dipping chips/bar instead of mixing vanilla chips and shortening.