Chocolate Almond Biscotti

1 chocolate cake mix

1 cup all-purpose flour

1/2 cup butter or margarine, melted

1/4 cup chocolate syrup

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/2 cup slivered almonds *

1/2 cup miniature semisweet chocolate chips *

1 (10 ounce) package vanilla or white chips

2 tablespoons shortening

* I leave out the almonds and add an extra ½ cup chocolate chips

Directions:

In a large mixing bowl, combine the dry cake mix, flour, butter, chocolate syrup, eggs, and extracts; mix well. Stir in the almonds and miniature chocolate chips. Note: I use my stand mixer for all these steps.  Divide dough in half. On ungreased baking sheets, shape each portion into a 12-in. x 2-in. log.  I line baking sheets with parchment paper.

Bake at 350 degrees F for 30-35 minutes or until firm to the touch. Cool for 15 minutes. Transfer to a cutting board; carefully cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 10-15 minutes or until firm. Remove to wire racks to cool.

In a small heavy saucepan over low heat, melt vanilla chips and shortening. Drizzle over biscotti; let stand until hardened. Store in an airtight container. 

***I use chocolate dipping chips/bar instead of mixing chips and shortening.