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Chocolate Almond Biscotti Recipe

Cookie Mixes

Rating:

1 (18.25 ounce) box chocolate cake mix
1 cup all-purpose flour
½ cup butter or margarine, melted
¼ cup chocolate syrup
2 eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
½ cup slivered almonds
½ cup miniature semisweet chocolate chips
1 (10 to 12 ounce) package vanilla or white chips
2 tablespoons shortening

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. Divide dough in half. On ungreased baking sheets, shape each portion into a 12 x 2-inch log. Bake at 350 degrees F for 30-35 minutes or until firm to the touch. Cool for 15 minutes.

Transfer to a cutting board; carefully cut diagonally with a serrated knife into ½-inch slices. Place cut side down on ungreased baking sheets. Bake for 10-15 minutes or until firm. Remove to wire racks to cool.

In a small heavy saucepan over low heat, melt vanilla chips and shortening. Drizzle over biscotti; let stand until hardened. Store in an airtight container.

Yields about 3 ½ dozen