Chocolate Almond Biscotti

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  • 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


  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 30-35 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 10-15 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.

Yield: about 3 1/2 dozen