Ingredients Jump to Instructions ↓

  1. 1 (18 1/4 ounce) package chocolate cake mix

  2. 1 cup all-purpose flour

  3. 1/2 cup butter or margarine, melted

  4. 1/4 cup chocolate syrup

  5. 2 eggs

  6. 1 teaspoon vanilla extract

  7. 1/2 teaspoon almond extract

  8. 1/2 cup slivered almonds

  9. 1/2 cup miniature semisweet chocolate chips

  10. 1 (10 ounce) package vanilla or white chips

  11. 2 tablespoons shortening

Instructions Jump to Ingredients ↑

  1. In a large mixing bowl, combine the dry cake mix, flour, butter, chocolate syrup, eggs and extracts; mix well. Stir in the almonds and miniature chocolate chips. Divide dough in half. On ungreased baking sheets, shape each portion into a 12-in. x 2-in. log. Bake at 350 degrees F for 30-35 minutes o until firm to the touch. Cool for 15 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. Drizzle over biscotti; let stand until hardened. Store in an airtight container. ');


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