Almond Chocolate Biscotti

These perfectly crisp Almond Chocolate Biscotti are just what your coffee needs! They are simply sweet and chocolatey, with just a nutty hint of almond. For more dessert recipes, try this Chocolate Sheet Cake.

Prep Time 15

Cook Time 40

Total Time 55

Servings 36

Baking Temp 350°F

Equipment

Electric mixer with large mixing bowl
Large baking sheet
Cooling racks
Cutting board & serrated knife
Small microwave-safe bowl

Ingredients

1 package (15.25 ounces) chocolate cake mix, not prepared
1 cup all-purpose flour
½ cup unsalted butter, melted
2 large eggs
¼ cup chocolate syrup
1 teaspoon vanilla extract
½ cup slivered almonds
½ cup miniature semisweet chocolate chips
1 cup white baking chips
1 tablespoon vegetable shortening

Instructions

For the Almond Chocolate Biscotti

Preheat oven to 350°F.
In a large bowl, beat the dry cake mix, flour, butter, eggs, chocolate syrup, and vanilla extract with electric mixer until well blended. Stir in almonds and chocolate chips.
Divide the dough in half. On an ungreased baking sheet, shape each portion into a 12x2-inch log, leaving at least 4-5 inches between them.
Bake for 30-35 minutes or until firm to the touch. Carefully remove to wire racks; cool for 20 minutes.
Transfer baked logs to a cutting board. Using a serrated knife, cut diagonally into ½-inch slices. Place on ungreased baking sheet, cut side down.
Bake for 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. Drizzle over biscotti and let stand until set. Store between pieces of waxed paper in airtight container.

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