Intro: HOLIDAY BISCOTTIS
Chocolate Almond Biscotti
1 box Duncan Hines Milk Chocolate Cake Mix
ÃÂ¼ cup butter
1 tsp. vanilla
1 tsp. cinnamon
1/3 cup slivered almonds
In a mixing bowl, combine cake mix, egg, butter, vanilla and cinnamon. Beat on low speed until mixture is crumbly. Then add almonds, mixing until blended. Form dough into one log that is 1 inch thick, 3 inches wide and 12 inches long. Place on parchment lined baking sheet. Place in the middle of a 375-degree for 20-25 minutes or until golden brown. Transfer from baking sheet to wire rack and cool completing (about 15 minutes). Place log on cutting board. With a serrated knife, cut ÃÂ½-inch thick slices diagonally at 45-degree angle. Lay slices flat on parchment lined baking sheet and return to oven for 10 minutes, turning over once. Cool on wire rack. Store in tightly covered container.
Cranberry/Pistachio Biscotti: Substitute Duncan Hines While Cake Mix for the Milk Chocolate Cake Mix. Substitute 1/3 cup of Dried Cranberries and 1/3 cup of Pistachio Kernels for the cinnamon and almonds.