Ingredients

The following ingredients have 4 Servings
  • 1 stick butter (melted)
  • 2 eggs
  • ¼ cup chocolate syrup
  • 1 tsp vanilla extract
  • 2 tsp ground coffee (I used Dunkin Donuts® ground coffee)
  • ½ tsp almond extract
  • 1 package chocolate cake mix
  • 1 cup all purpose flour
  • ½ cup almonds (slivered)
  • ½ cup mini semi-sweet chocolate chips
  • 1 cup white chocolate chips
  • 1 tbsp coconut oil

Instruction

  • Preheat the oven to 350-degrees F. Line a baking pan with parchment paper.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the wet ingredients until well mixed.
  • Add in the ground coffee, cake mix and flour. Mix to combine.
  • Remove the bowl from the mixer and fold in the mini chocolate chips and slivered almonds.
  • Divide the dough in half. Make two logs, about 12" long by 2" wide on the baking sheet. Bake for 30-35 minutes.
  • Remove the baked logs to a cutting board and allow to cool for 15 minutes. Cut the logs into 1" slices using a serrated (bread) knife.
  • Place the slices back on the baking sheet with the cut side down. Bake an additional 10-15 minutes until the cookies are firm. Cool completely.
  • In a small bowl, combine the white chocolate baking chips and the coconut oil. Microwave in 30 second intervals, stirring in between, until the mixture is smooth.
  • Drizzle the white chocolate mixture over the cooled biscotti and let rest until the chocolate hardens. Package in layers of parchment paper, or in glassine bags.