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Almond Chocolate Biscotti Recipe

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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.

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Almond Chocolate Biscotti Recipe

Prep: 20 min. Bake: 40 min. + cooling

Yield: 42 Servings

20 40 60

Ingredients

1 package chocolate cake mix (regular size)
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, divide 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.

Nutritional Facts 1 serving (1 each) equals 149 calories, 8 g fat (4 g saturated fat), 17 mg cholesterol, 110 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Almond Chocolate Biscotti in Quick Cooking November/December 2001, p51

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Almond Chocolate Biscotti

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(11-13) of 13 reviews

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Reviewed on Dec. 19, 2008 by SLJ7172

Reviewed on Dec. 12, 2008 by nkubik

I also found this a bit crumbly but switching from a serrated bread knife to a tomato knife (smaller knife with smaller serrations) helped a lot. I baked it the first round for 33 min. Next time I would bake for 30 minutes or less. Otherwise, great recipe!

Nancy Kubik