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Chocolate Almond Biscotti

These were decently easy to make and are wonderful with coffee--or milk for the non-coffee drinkers out there (yes, at least two of them exist and they got married to boot!).

Chocolate Almond Biscotti
1 package Chocolate Cake Mix
1 c. flour
1/2 c. butter or margarine, melted
2 eggs
1 tsp. almond extract
1/2 c. chopped almonds
White or Dark Chocolate, melted (optional)

1. Preheat oven to 350. Grease 2 baking sheets or line with parchment paper.
2. Combine cake mix, flour, butter, eggs, and almond extract in large bowl. Beat at low speed with electric mixer until well blended, stir in almonds. Divide dough in half. Shape into two 12x2 in logs, place logs onto sheets.
3. Bake at 350 for 30-35 minutes or until toothpick inserted in center comes out clean. Remove logs from oven, and let cool 15 minutes. Slice into 1/2 in slices, arrange on baking sheet and cook for another 10 minutes. Remove to cooling racks to cool completely.
4. Dip end of each biscotti in melted chocolate, if desired. Allow to set then store in air-tight container.

To be honest, these were really good, but a bit on the crumbly side. I'm thinking that they might need an additional egg to bind them together, but then I'm also wondering if it had anything to do with the fact that we used duck eggs (a gift from Dan's boss)....hmmm...


  1. too funny, the duck egg :) I do have to say, though, I think they're supposed to be super crumbly. I love biscotti's!


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