Add Your Recipe
Chocolate Almond Biscotti
1 (18.25 ounce) box chocolate cake mix
1 cup all-purpose flour
1/2 cup butter or margarine, melted
1/4 cup chocolate syrup
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup slivered almonds
1/2 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 1/2-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.
Yield: about 3 1/2 dozen
Cake Mix Cookie Recipes
Join our Facebook group