Saturday, August 15, 2009

Chocolate Biscotti

I love having these with my morning coffee. They're dry, they're biscotti of course, but that makes them just perfect with a hot drink. I like to make them for holidays or weekends when I have fellow coffee drinkers visiting my house. My mom found this recipe years ago and has used the basic idea to make lots of other flavors of biscotti, like vanilla and almond.

1 Box Duncan Hines Moist Deluxe Milk Chocolate Cake Mix
1 Cup Flour
1/2 Cup Butter, Melted
2 Eggs
1 tsp. Almond Extract
1/2 Cup Chopped Almonds

Preheat to 350 and line a baking sheet with parchment paper.

Combine all ingredients but nuts and beat on low until well blended. Stir in almonds. Divide dough in half. Shape each half into 12"x2" long loaf. The loaf with expand slightly so be sure to leave room on the baking sheet for that.

Bake 30 to 35 minutes or until toothpick comes out clean. Cool on baking sheet 15 minutes. Cut into 1/2" slices. Arrange on baking sheets and back into the oven for another 10 minutes. Remove to racks to cool completely.


  1. I have been wanting to try my hand at biscotti for a while - this recipe looks like a great place to start!

  2. I remember you gave this recipe to me. I never tried it, but I was planning on adding it to Christmas coffee gifts. So I am glad you repeated it here so that I didn't have to ask for it again. I don't make sweets for me, but I have no problem tempting others.

  3. I made your Biscotti recipe. Except I substituted, Hershey's Ultimate Chocolate Brownie mix for the cake mix. I must say they are to die for, and I am giving them away before I eat another one. Thanks for the fabulous recipe.