Nuland recipes - Almond Chocolate Biscotti

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NOTES : (CMN 10/18/03): I have made this several times with various cake mixes, including butter pecan (replace pecans for the almonds, and water for the chocolate syrup; you could add toffee chips instead of chocolate chips as well). I think it works better to let it sit even longer than 15 minutes, but I've still never been able to slice into 1/2-inch strips - mine are always wider. Dipping half the biscotti is a nice alternative to drizzling chocolate over them.

Ingredients:
18 1/4 ounces chocolate cake mix
1 cup all-purpose flour
1/2 cup butter or margarine -- melted
1/4 cup chocolate syrup
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup slivered almonds
1/2 cup miniature chocolate chips
10 ounces white chocolate chips -- or vanilla
2 tablespoons shortening

Directions:
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° for 30-35 minutes or 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. Yield: about 3-1/2 dozen.

Serving Size : 42