Chocolate Biscotti

Ingredients

Makes: 2 dozen wands

• 1 box (18.25 ounces) dark chocolate fudge cake mix

• 1 cup all-purpose flour

• 8 tablespoons butter, melted

• 2 eggs

• 2 teaspoons almond extract

• 3/4 cup almonds

Directions

Preheat oven to 350°F. Line 2 large cookie sheets with parchment paper.

In a large bowl, with an electric mixer, combine cake mix, flour, melted butter, eggs, and almond extract and beat for 2 minutes or until dough forms. Knead almonds into dough. Scrape dough onto one of the baking sheets and form dough into a log 13 inches long and 3 inches wide.

Bake for 35 minutes, or until a wooden pick inserted into center of log comes out clean. Remove from oven. Let cool for 35 minutes.

Using serrated knife, cut log crosswise into 1⁄2-inch-thick slices. Carefully transfer half of biscotti to second baking sheet. Arrange biscotti cut sides down. Bake for 15 minutes. Reduce oven temperature to 200°F. Bake for 40 minutes, or until biscotti are dry. Let harden.