Chocolate-Almond Cake Mix Biscotti
You can make your own chocolate syrup for this it takes only minutes and is much cheaper that purchasing the store-bought, see the chocolate syrup recipe on bottom of the page, Devil’s Food cake mix works best for this
You will need a heavy stand mixer to make the dough
Yield 30 biscotti
Ingredients:
1 (18-1/4 ounce) box Duncan Hines Devil’s Food cake mix
1 cup all-purpose flour
1 cup sugar
1/2 cup melted butter
6 tablespoons chocolate syrup
2 teaspoons almond extract
2 large eggs, beaten
1 cup slivered almonds
1/2 cup mini chocolate chips (do not use regular size or the biscotti will crumble while slicing)
Instructions:—————————————–
Preheat oven to 350 degrees F.
Line a 15 x 10-inch jelly-roll pan/baking sheet with parchment paper (or generously grease the baking sheet)
In mixing bowl combine cake mix with the next 6 ingredients.
Mix in the almonds and mini chocolate chips.
Using a heavy-duty mixer beat on low speed until combined (the dough will be quite thick).
Divide the dough in half.
On the baking sheet shape each piece of dough into a 12 x 2-inch log (does not have to be the exact measurements).
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and allow to sit for 20 minutes (this will make for easier slicing).
Using a serrated knife cut log crosswise into about 3/4-inch slices.
Place each cookie cut-side down on the baking sheet.
Bake for 10 minutes.
After 10 minutes of baking reduce the heat to 200 degrees F and continue baking for another 35-40 minutes or until biscotti are dry (the biscotti will harden even more as they cool).
For chocolate syrup; in a saucepan combine 1/4 cup cocoa powder with 1/2 cup sugar, 1/2 cup water, pinch salt and 1 teaspoon vanills; bring to a boil stirring (careful this will boil over quickly!) then reduce heat to low and simmer for 2 minutes (use 6 tablespoons for this recipe then refrigerate the rest).
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