Cake Mix Chocolate Almond Biscotti
"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."
photo by brokenburner
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
35-40
ingredients
- 1 (18 ounce) package chocolate cake mix (Duncan Hines cake mix is best to use)
- 1 cup all-purpose flour
- 1⁄2 cup melted butter
- 5 tablespoons chocolate syrup
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 3⁄4 cup slivered almonds
- 1⁄2 cup mini chocolate chip
directions
- Set oven to 350 degrees F.
- Grease a large jelly-roll baking sheet.
- 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.
- Stir in almonds and mini chocolate chips.
- Divide the dough in half, then place halves on baking sheet/s.
- Shape each into a 12 x 2-inch log (does not have to measure exactly).
- Bake for about 30-35 minutes or until firm to the touch.
- Cool for 12-15 minutes on the baking sheet.
- Using a serrated knife slice diagonally into about 1/2 to 3/4-inch slices.
- Turn cut-side down on baking sheet.
- Bake for about 10-15 minutes or until firm.
- Remove to a wire rack to cool.
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Reviews
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I had no problems with this recipe except for a little crumbling when I cut the log....which happens no matter what biscotti recipe I use. I used A Betty Crocker devil's food cake mix because that is what I had on hand. I bookmarked the recipe and plan to use it over and over again. -
I bought a bunch of DH mixes on sale and regretted buying so many until I came across your recipe. Very easy to make and they freeze very well - if they last that long! -
I was looking for something "different" to do with the glut of cake mixes I have, and I was SURE this would go over well with everyone because they generally like chocolate and they generally like biscotti-type cookies, but it just didn't... I'm really not quite sure why. It was very hard to shape them into logs, because the dough was SO sticky. I should have taken them out of the oven a little sooner, too, because even though they weren't firm when I DID take them out, they wound up being too hard in the end. I used sliced almonds instead of slivered, because that's what I had on hand. It was worth a try, though -- thanks for posting! -
Very good and easy. I was given a ton of cake mixes and it was great to be able to use it for something other than cake or cupcakes. I didn't have any chocolate syrup so I substituted hazelnut flavored coffee syrup and chopped hazelnuts for the almonds. Very nice blend of flavors. -
I forgot to rate this one! This is the second time I'm making this recipe (made once before for the tag-a-thon).... I loved these! They are so easy to make and they last in an airtight container for weeks! Great recipe - this time, I'm subbing the almonds for walnuts - Yum!
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Tweaks
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Very good and easy. I was given a ton of cake mixes and it was great to be able to use it for something other than cake or cupcakes. I didn't have any chocolate syrup so I substituted hazelnut flavored coffee syrup and chopped hazelnuts for the almonds. Very nice blend of flavors.
