package DUNCAN HINES® Moist Deluxe® Dark Chocolate Fudge Cake Mix
1
cup all-purpose flour
1/2
cup butter or margarine, melted
2
eggs
1
teaspoon almond extract
1/2
cup chopped almonds
White chocolate, melted (optional)
1. Preheat oven to 350°F. Line 2 baking sheets 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 each half into 12×2-inch log; place logs on prepared baking sheets.
3. Bake at 350°F for 30 to 35 minutes or until toothpick inserted into centers comes out clean. Remove logs from oven; cool on baking sheets 15 minutes. Using serrated knife, cut logs into 1/2-inch slices. Arrange slices on baking sheets. Bake biscotti 10 minutes. Remove to cooling racks; cool completely.
4. Dip one end of each biscotti into melted white chocolate, if desired. Allow white chocolate to set at room temperature before storing biscotti in airtight container.
Chocolate Almond Biscotti
