Chocolate Pecan Biscotti

Janet Schmidt, Illinois

• 1 pkg. chocolate cake mix (use dark chocolate, fudge or milk chocolate for variations, or use other flavors all together,–just change the chocolate syrup to light Karo syrup)
• 1 c. all–purpose flour
• 1/2 c. butter, melted
• 3/4 c. chocolate syrup
• 2 eggs
• 1–2 tsp. vanilla extract (use 2 if you want, or use 1 teaspoon vanilla and 1 teaspoon of an extract that goes with the mix you or using.
• 1/2 c. chopped pecans
• 1/2 c. miniature semisweet chocolate chips (use other kinds of chocolate, or leave them out)
• 1 pkg. (10 to 12 ounces) vanilla or white chips
• 2 T. shortening

In a large mixing bowl, combine the cake mix, flour, butter, syrup, extracts and eggs; mix well. Stir in the nuts and the chocolate chips. Divide dough in half. On ungreased baking sheets, shape each in to a 12 inch by 2 inch log.

Bake at 350°F for 30–35 minutes or until firm to the touch. Cool about 15 minutes. Transfer to a cutting board and with a serrated knife, carefully slice diagonally into 1/2 inch slices. Place cut side down on ungreased baking sheets. Bake for 10 minutes. Turn over (carefully!) and bake another 5–10 minutes until firm to touch. Cool on racks.

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

Makes about 3 1/2 dozen.

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