Almond Chocolate Biscotti
Boxed cake mix makes this biscotti easy to prepare, but the taste and appearance make it memorable. "I've given neighbors these decadent chocolate-covered delights for the holidays," writes Ginger Charfield of Muscatine, Iowa.
SERVINGS
|
42
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
40 min.
|
TOTAL
|
60 min.
|
INGREDIENTS
- 1 package (18-1/4 ounces) chocolate cake mix
- 1 cup all-purpose flour
- 1/2 cup butter, melted
- 2 eggs
- 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 package (10 to 12 ounces) vanilla or white chips
- 2 tablespoons shortening
DIRECTIONS
In a large bowl, beat the cake mix, flour, butter, eggs, chocolate syrup and extracts until well blended. Stir in almonds and semisweet chocolate chips. On ungreased baking sheets, divided dough in half. Shape each portion into a 12-in. x 2-in. log.
Bake at 350° for 30-35 minutes or until firm to the touch. Carefully remove to wire racks; cool for 20 minutes.
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. 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; stir until smooth. Drizzle over biscotti; let stand until set. Store in an airtight container. Yield: about 3-1/2 dozen.