Ingredients
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1 (18 ounce) package chocolate cake mix
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1 cup all-purpose flour
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1/2 cup butter, melted
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1/4 cup chocolate syrup
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2 eggs
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1 teaspoon vanilla extract
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1/2 teaspoon almond extract
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1/2 cup almonds
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1/2 cup miniature semisweet chocolate chips
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1 (12 ounce) package vanilla or 1 (12 ounce) package white chocolate chips
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2 tablespoons shortening
Instructions
- In a large mixing bowl, combine the cake mix, flour, butter, chocolate syrup, eggs and extracts; mix well.
- Stir in the almonds and miniature chocolate chips.
- Divide dough by half.
- On ungreased baking sheets, shape each portion into a 12 x 2 log.
- Bake at 350F 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 12 inch pieces.
- Place cut side down on baking sheets.
- Bake for 10 to 15 minutes or until firm.
- In a heavy saucepan over how heat, melt vanilla chips and shortening.
- Drizzle over biscotti; let stand until hardened.
- Store in airtight container.