Cake mix has turned many of middle-of-the-road cooks into rock stars. It happens when a competent cook comes across a recipe and says, “This has got to be really good and better yet, it’s amazingly easy, I’m claiming it.”
I saw it in action when a friend of mine offered me biscotti that she had made.
I said, “Biscotti?”
She said, “Yeah, it’s better than the biscotti you used to get from Kay.”
“Really,” I said. That biscotti was pure grade Italian issue, with a lot of time devoted to cooking, drying and cutting. But I was game. She had given me a full zip-lock baggie, I reached in, grabbed a hunk and bit down.
So this is a keeper. Change it up if you want different flavors, butterscotch chips with caramel frosting, or walnuts for almonds, for instance. But here are the basics:
Almond Chocolate Biscotti
1 pk chocolate cake mix
1 cup flour
1/2 cup melted butter
1/4 cup chocolate syrup
1 tsp vanilla extract
1/2 cup slivered almonds
1/2 cup miniature semi-sweet chocolate chips
1 pk (10 to 12 oz) vanilla or white chips
2 TB shortening
1) Beat cake mix, flour, butter, eggs, chocolate syrup and extract until well blended. Stir in almonds, chocolate chips. On un-greased pan, half dough, shape into a 12 x 2 log.
2) Bake at 350 for 30-35 minutes until firm to touch. Cool on rack for 20 minutes.
3) Transfer to cutting board cut diagonally with a serrated-edge knife into 1/2″ slices. Place cut sides down on baking sheets. Bake 10-15 minutes until firm. Cool.
4) Melt chips and shortening; stir until smooth. Drizzle over biscotti; store in air tight container.