Chocolate Almond Biscotti

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


Chocolate Almond Biscotti recipe provided by Geoffrey. Geoffrey got the recipe from Vasquez Jose, one of Baldwin finest restaurants. Vasquez Jose is well known in New York to make great Chocolate Almond Biscotti. Check them out at New York, 11510 Baldwin, 3488 Milburn Avenue.

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