Back to Almond Chocolate Biscotti

Print Options

 
 

Card Sizes

 
 
 
 Print
Almond Chocolate Biscotti Recipe

Almond Chocolate Biscotti Recipe

My neighbors look forward to getting my gifts of these chocolate-covered cookies. They're such a cinch to make. —Ginger Chatfield, Muscatine, Iowa
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling YIELD:42 servings

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 cup white baking chips
  • 1 tablespoon shortening

Directions

  • 1. Preheat oven to 350°. In a large bowl, beat cake mix, flour, butter, eggs, chocolate syrup and extracts until well blended. Stir in almonds and chocolate chips. Divide dough in half. On ungreased baking sheets, shape each portion into a 12x2-in. log.
  • 2. Bake 30-35 minutes or until firm to the touch. Carefully remove to wire racks; cool 20 minutes.
  • 3. Transfer baked logs to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on ungreased baking sheets, cut side down. Bake 10-15 minutes or until firm. Remove from pans to wire racks to cool completely.
  • 4. In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over biscotti; let stand until set. Store between pieces of waxed paper in airtight containers.
    Freeze option: Freeze undrizzled cookies in freezer containers. To use, thaw in covered containers. Drizzle with baking chip mixture as directed. Yield: about 3-1/2 dozen.

Reviews for Almond Chocolate Biscotti

Sort By :
MY REVIEW
Reviewed Dec. 9, 2014

"We did not like this, it really had the consistency of a dried out stale piece of cake. And all it did was fall apart."

MY REVIEW
Reviewed Dec. 3, 2014

"Just got done making these...yummy delicious crunchy PERFECT! so easy as well! a suggestion I have is when cutting the biscotti is to use both hands to press on the knife, dont saw at it!"

MY REVIEW
Reviewed May. 16, 2013

"The biscotti were no problem to make; really a lot of fun. But the drizzle was difficult. The chips never melted so that they were of a texture where they would drizzle over the biscotti. I had to add some milk to them and then it was too runny. Perhaps it was just a case of some kind of beginner's luck..."

MY REVIEW
Reviewed Jan. 6, 2012

"We are addicted to this - even my kids! I made these with dark chocolate cake mix, then added some chopped pecans and chopped white chips into the mix instead of any drizzle on top. SO yummo! We will be making this again soon~"

MY REVIEW
Reviewed Jul. 8, 2011

"I tweaked this recipe for a holiday cookie basket I gave my parents a few years ago. My dad cannot have nuts so I replaced the almond and vanilla extracts with peppermint extract and the nuts with crushed peppermints. Needless to say they were a hit and every Christmas I am required to make him his own personal batch of them."

MY REVIEW
Reviewed Jan. 16, 2011

"I made these with triple chocolate fudge cake mix. My husband thought they were too chocolaty but everyone else loved them. Really, is there such a thing as too much chocolate? A keeper for sure & has made me a new fan of biscotti."

MY REVIEW
Reviewed May. 17, 2010

"This was so easy and delicious. If you love Biscotti then try it...you won't be disappointed!"

MY REVIEW
Reviewed Jan. 5, 2010

"With a glass of milk....Yummy!!!"

MY REVIEW
Reviewed Dec. 21, 2009

"very flavorful any fan of chocolate will love it"

MY REVIEW
Reviewed Sep. 19, 2009

"This was very easy to make and very good!"

MY REVIEW
Reviewed Dec. 20, 2008

"I have found that all biscotti is crumbly if cut too soon before cooling. Also the larger the nuts the harder it is to cut."

MY REVIEW
Reviewed Dec. 12, 2008

"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"

MY REVIEW
Reviewed Oct. 1, 2008

"The texture was a bit more crumbly than typical biscotti. Each time I hit an almond while slicing, it crumbled. My kids called it 'oreo biscotti'."

Loading Image