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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


  • 1 package chocolate cake mix (regular size)
  • 1 cup all-purpose flour
  • 1/2 cup butter, melted
  • 2 large 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


  • 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

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pajamaangel User ID: 1603339 249624
Reviewed Jun. 20, 2016

"very dry and crumbly"

d12d User ID: 8148507 214449
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."

mwells6808 User ID: 8137590 213884
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!"

charlebo User ID: 6736990 51186
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..."

vancik User ID: 1298357 57207
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~"

momtimesfive User ID: 6090423 90052
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."

TJTrails User ID: 1261407 92793
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."

sewamania User ID: 5114502 92791
Reviewed May. 17, 2010

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

Marty211 User ID: 4710656 32436
Reviewed Jan. 5, 2010

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

dawn.mcrae User ID: 2709369 74732
Reviewed Dec. 21, 2009

"very flavorful any fan of chocolate will love it"

barroa User ID: 3878785 112843
Reviewed Sep. 19, 2009

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

JulieRhodeIsland User ID: 998823 38970
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."

nkubik User ID: 3394027 32435
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"

cherrylady User ID: 1073547 51163
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'."

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