Chocolate Pecan Biscotti

Janet Schmidt, Illinois

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.


Desserts & Snacks