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.
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.