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Chocolate Almond Biscotti




Source of Recipe


The View


Recipe Introduction


Eric McCormack's Chocolate Almond Biscotti


List of Ingredients




1 box dark chocolate fudge or devil's food cake mix (18.25-ounce)
1 cup all purpose flour
1 stick butter, melted
2 teaspoons pure almond extract
2 eggs
3/4 cup whole almonds


Recipe



Preheat oven to 350 degrees. Line 2 heavy large baking sheets with parchment paper. Combine cake mix, flour, melted butter, eggs, and almond extract in large bowl. Beat for 2 minutes, or until dough forms. Knead almonds into dough. Scrape dough onto 1 prepared baking sheet and form dough into 13-inch-long log that is 3 inches wide. Bake for 35 minutes, or until toothpick inserted into center of biscotti comes out clean. Cool for 35 minutes. Using serrated knife, cut log crosswise into ½-inch-thick slices. Carefully transfer half of biscotti to second prepared baking sheet. Arrange biscotti cut side down on baking sheets. Bake for 15 minutes. Reduce heat to 200 degrees. Bake for 40 minutes, or until biscotti are dry. Cool completely (biscotti will harden as they cool). Makes about 28 biscotti