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Cake Mix Chocolate Almond Biscotti

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“Perfect biscotti made with a cake mix, if desired drizzle with a white chocolate glaze after the cookies are cooled, melt a 10-ounce bag of white chocolate chips with 2 teaspoon shortening, mix until smooth then drizzle over each cookie.”
READY IN:
1hr
SERVES:
35-40
UNITS:
US

Ingredients Nutrition

  • 1 (18 ounce) package chocolate cake mix (Duncan Hines cake mix is best to use)
  • 1 cup all-purpose flour
  • 12 cup melted butter
  • 5 tablespoons chocolate syrup
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 34 cup slivered almonds
  • 12 cup mini chocolate chip

Directions

  1. Set oven to 350 degrees F.
  2. Grease a large jelly-roll baking sheet.
  3. In a large bowl combine dry cake mix with flour, melted butter, chocolate syrup, eggs and both extracts; using an electric mixer on low speed beat until well combined.
  4. Stir in almonds and mini chocolate chips.
  5. Divide the dough in half, then place halves on baking sheet/s.
  6. Shape each into a 12 x 2-inch log (does not have to measure exactly).
  7. Bake for about 30-35 minutes or until firm to the touch.
  8. Cool for 12-15 minutes on the baking sheet.
  9. Using a serrated knife slice diagonally into about 1/2 to 3/4-inch slices.
  10. Turn cut-side down on baking sheet.
  11. Bake for about 10-15 minutes or until firm.
  12. Remove to a wire rack to cool.

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