Chocolate Almond Biscotti – a delicious recipe with cake mix, flour, butter, eggs, almonds, apricot. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 300u00b0. Lightly grease baking sheet; set aside.
2
Beat cake mix, flour, I Can't Believe It's Not Butter!(R) made with Olive Oil Spread and eggs in large mixing bowl with electric mixer on low speed 30 seconds or until moistened. Increase speed to medium and beat 2 minutes or until blended. Stir in almonds and fruit.
3
Knead gently on lighty floured surface. Divide in half. Shape dough into two flat logs, about 14 x 3-inches each on prepared baking sheet with floured hands. Bake 35 minutes or until firm. Carefully remove to wire rack; cool 10 minutes.
4
Cut each log into 1/2-inch-thick diagonal slices on cutting board. Arrange cookies, cut side down on baking sheet. Bake an additional 25 minutes or until crisp, turning once. Remove from sheets to wire rack and cool completely. If desired, drizzle or dip in melted white chocolate.
584
kcal
Calories
47
g
Fat
29
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 18 1/4 ounces devil's food cake mix, 1 cup all-purpose flour, 1/2 cup i can't believ it' not butter! made with olive oil spread, 2 large eggs, and more.
Yes, Chocolate Almond Biscotti falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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