Almond Chocolate Biscotti

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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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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

Preparation

Step 1

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.
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REVIEWS:

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~

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.

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.

I made this for Christmas gifts this year and it was so very easy and incredibly yummy. My next batch I will try using the new sugar-free chocolate cake mix and chocolate syrup to help reduce the calories, otherwise, it's perfect just like it is. Addicting, too!

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

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

Very flavorful any fan of chocolate will love it

This was very easy to make and very good!

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.

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!

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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