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Almond Chocolate Biscotti

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

In a large bowl, beat the cake mix, flour, butter, eggs, chocolate

Printed from tasteofhome.com Oct 6, 2008

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Almond Chocolate Biscotti cont.

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.