Chocolate Almond Biscotti

Yield: about 3 1/2 dozen

Ingredients

• 1 (18.25 ounce) box chocolate cake mix*
• 1 cup all-purpose flour
• 1/2 cup butter, 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 to 12 ounce) package vanilla or white chips
• 2 tablespoons shortening

Instructions

1. In a large mixing bowl, combine the dry cake mix, flour, butter, chocolate syrup, eggs and extracts; mix well.
2. Stir in the almonds and miniature chocolate chips.
3. Divide dough in half. On ungreased baking sheets, shape each portion into a 12 x 2 inch log.
4. Bake at 350 degrees F for 30 to 35 minutes or until firm to the touch. Cool for 15 minutes.
5. 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.
6. Bake for 10 to 15 minutes or until firm.
7. Remove to wire racks to cool.
8. In a small heavy saucepan over low heat, melt vanilla chips and shortening. Drizzle over biscotti; let stand until hardened.
9. Store in an airtight container.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.