Ingredients for Eric Mccormack's Amazing Chocolate Almond Biscotti
- Fudge Cake Mix
- All Purpose Flour
- Butter
- 2 large eggs
- 1 teaspoon almond extract
- Whole Almond
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How to Make Eric Mccormack's Amazing Chocolate Almond Biscotti
- Preheat oven to 350°F (175°C). Line two heavy-duty baking sheets with parchment paper.
- In a large bowl, combine the cake mix, flour, melted butter, eggs, and almond extract.
- Beat with an electric mixer for 2 minutes, or until a smooth dough forms.
- Stir in the sliced almonds until evenly distributed throughout the dough.
- Transfer the dough to one of the prepared baking sheets. Shape the dough into a 13-inch long log, approximately 3 inches wide.
- Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the log cool on the baking sheet for 35 minutes.
- Using a serrated knife, carefully slice the log crosswise into 1/2-inch thick slices.
- Arrange the biscotti slices, cut-side down, on both prepared baking sheets, leaving some space between them.
- Bake for 15 minutes at 350°F (175°C).
- Reduce the oven temperature to 200°F (95°C).
- Continue baking for 40 minutes, or until the biscotti are completely dry and crisp.
- Let the biscotti cool completely on a wire rack.
- (Optional) Melt the dark or white chocolate. Dip the bottom of each biscotti into the melted chocolate and place them back onto the wire rack until the chocolate sets.
- Store biscotti in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
29g
Fat
14g
Carbs
5g
