- 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
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 12×2-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.