Eric Mccormack'S Amazing Chocolate Almond Biscotti - cooking recipe

Ingredients

1 (18 1/4 ounce) box dark fudge cake mix or (18 1/4 ounce) box devil's food cake mix, moist variety
1 cup all-purpose flour
1/2 cup butter, melted
2 eggs
2 teaspoons almond extract
3/4 cup whole almond

Preparation

Preheat oven to 350\u00b0F; 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\u00b0F 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.