Cake Mix Chocolate Almond Biscotti

Total Time
Prep 20 mins
Cook 40 mins

Perfect biscotti made with a cake mix, if desired drizzle with a white chocolate glaze after the cookies are cooled, melt a 10-ounce bag of white chocolate chips with 2 teaspoon shortening, mix until smooth then drizzle over each cookie.

Ingredients Nutrition

  • 1 (18 ounce) package chocolate cake mix (Duncan Hines cake mix is best to use)
  • 1 cup all-purpose flour
  • 12 cup melted butter
  • 5 tablespoons chocolate syrup
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 34 cup slivered almonds
  • 12 cup mini chocolate chip


  1. Set oven to 350 degrees F.
  2. Grease a large jelly-roll baking sheet.
  3. In a large bowl combine dry cake mix with flour, melted butter, chocolate syrup, eggs and both extracts; using an electric mixer on low speed beat until well combined.
  4. Stir in almonds and mini chocolate chips.
  5. Divide the dough in half, then place halves on baking sheet/s.
  6. Shape each into a 12 x 2-inch log (does not have to measure exactly).
  7. Bake for about 30-35 minutes or until firm to the touch.
  8. Cool for 12-15 minutes on the baking sheet.
  9. Using a serrated knife slice diagonally into about 1/2 to 3/4-inch slices.
  10. Turn cut-side down on baking sheet.
  11. Bake for about 10-15 minutes or until firm.
  12. Remove to a wire rack to cool.


Most Helpful

I had no problems with this recipe except for a little crumbling when I cut the log....which happens no matter what biscotti recipe I use. I used A Betty Crocker devil's food cake mix because that is what I had on hand. I bookmarked the recipe and plan to use it over and over again.

crazie4cooking February 02, 2012

I bought a bunch of DH mixes on sale and regretted buying so many until I came across your recipe. Very easy to make and they freeze very well - if they last that long!

Shosh December 24, 2008

I was looking for something "different" to do with the glut of cake mixes I have, and I was SURE this would go over well with everyone because they generally like chocolate and they generally like biscotti-type cookies, but it just didn't... I'm really not quite sure why. It was very hard to shape them into logs, because the dough was SO sticky. I should have taken them out of the oven a little sooner, too, because even though they weren't firm when I DID take them out, they wound up being too hard in the end. I used sliced almonds instead of slivered, because that's what I had on hand. It was worth a try, though -- thanks for posting!

brokenburner November 23, 2008

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