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Almond Chocolate Biscotti

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


  • 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 McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 1/2 cup slivered almonds
  • 1/2 cup miniature semisweet chocolate chips
  • 1 cup white baking chips
  • 1 tablespoon shortening


  • 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.
  • Bake 30-35 minutes or until firm to the touch. Carefully remove to
  • wire racks; cool 20 minutes.
  • 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.
  • In a microwave, melt baking chips and shortening; stir until smooth.

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Almond Chocolate Biscotti (continued)

Directions (continued)

  • Drizzle over biscotti; let stand until set. Store between pieces of
  • waxed paper in airtight containers. Yield: about 3-1/2 dozen.
Freeze option: Freeze undrizzled cookies in freezer containers. To use, thaw in covered containers. Drizzle with baking chips as directed.