1 box (18.25 ounces) devil's food or chocolate fudge cake mix (avoid "pudding-in-the-mix" types) 1 cup flour 2 eggs 1 stick butter, melted 3/4 cup slivered almonds 1/4 cup Baker's dipping chocolate (available in the baking products aisle of most supermarkets)
Heat oven to 350 degrees. Line 2 baking sheets with parchment paper. In a large bowl, combine cake mix, flour, eggs and melted butter; beat with an electric mixer until dough comes together. Use your hands to knead in almonds. Transfer dough to a baking sheet and shape into a 13- by 3-inch rectangle. Bake 35 minutes. Let cool on pan about 30 minutes, then slice into 1/2- to 3/4-inch-thick slices. Arrange slices cut-side down on both baking sheets. Bake 15 minutes, reduce oven heat to 200 degrees and bake an additional 20 to 30 minutes, or until biscotti are dry. Let cool completely. (They will harden more as they cool.) Melt chocolate in microwave according to package directions. Spread chocolate on biscotti bottoms, then place biscotti on parchment or wax paper and refrigerate until chocolate hardens. Makes about 16 pieces --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
