Eric Mccormack'S Amazing Chocolate Almond Biscotti

1. 1

   Preheat oven to 350u00b0F; line 2 heavy large baking sheets with parchment paper.

2. 2

   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.

3. 3

   Scrape dough onto 1 prepared baking sheet and form dough into 13-inch log that is 3 inches wide.

4. 4

   Bake for 35 minutes, or until toothpick inserted into center of biscotti comes out clean. Cool for 35 minutes.

5. 5

   Using serrated knife, cut log crosswise into 1/2-inch thick slices. Carefully transfer half of the biscotti to second prepared baking sheet.

6. 6

   Arrange biscotti cut side down on baking sheets. Bake for 15 minutes.

7. 7

   Reduce heat to 200u00b0F and bake for 40 minutes, or until biscotti are dry. Cook completely (biscotti will harden as they cool).

8. 8

   Variation: Melt dark or white chocolate, then dip bottoms of biscotti in chocolate to coat. Transfer biscotti to wax paper and set aside until chocolate becomes firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.