Eric Mccormack's Amazing Chocolate Almond Biscotti

Recipe by GothicGranola
READY IN: 1hr 40mins


  • 1
    (18 1/4 ounce) box dark fudge cake mix or (18 1/4 ounce) box devil's food cake mix, moist variety
  • 12
    cup butter, melted
  • 2
    teaspoons almond extract
  • 34
    cup whole almond


  • Preheat oven to 350°F; line 2 heavy large baking sheets with parchment paper.
  • Combine cake mix, flour, melted butter, eggs, and almond extract in large bowl. Beat for 2 minutes, or until dough forms. Knead almonds into dough.
  • Scrape dough onto 1 prepared baking sheet and form dough into 13-inch log that is 3 inches wide.
  • Bake for 35 minutes, or until toothpick inserted into center of biscotti comes out clean. Cool for 35 minutes.
  • Using serrated knife, cut log crosswise into 1/2-inch thick slices. Carefully transfer half of the biscotti to second prepared baking sheet.
  • Arrange biscotti cut side down on baking sheets. Bake for 15 minutes.
  • Reduce heat to 200°F and bake for 40 minutes, or until biscotti are dry. Cook completely (biscotti will harden as they cool).
  • Variation: Melt dark or white chocolate, then dip bottoms of biscotti in chocolate to coat. Transfer biscotti to wax paper and set aside until chocolate becomes firm.