Chocolate-Almond Biscotti
1 package of dark chocolate cake mix
1 cup of all-purpose flour
1/2 cup (1 stick) of melted butter
2 large eggs
1 teaspoon of almond extract
1/2 cup chopped almonds
Preheat over to 350 degrees. Line 2 backing sheets with parchment paper. Combine cake mix, flour, butter, eggs and almond extract in a large bowl. Beat on low speed with a mixer until well blended; stir in almonds. Divide dough in half. Shape each half into approximately 12" X  2" logs. Place one log on each prepared baking sheet and then bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Remove logs from oven; let cool for 15 minutes and using a serrated knife, cut the logs into half inch thick slices. Arrange slices on baking sheets. Continue to bake biscotti at 350 degrees for 10 minutes. Remove from over and let cool before serving.
Paula McDaniel
Cell: 423-355-0311
Fax: 423-598-7277

Shelley Talton
Licensed Assistant to Paula McDaniel

Direct: 423-308-5447
7522 E. Brainerd Rd.,
Chattanooga, TN 37421

Office: 423-899-5943

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