Chocolate Almond Biscotti recipe
1 (18.25 ounce) box 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 semisweet chocolate chips 1 (10 to 12 ounce) package vanilla or white chips 2 tablespoons shortening 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 x 2-inch log. Bake at 350 degrees F 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-inch 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. Yields about 3 1/2 dozen --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
