This is an elegant treat with a good cup of coffee and friendly conversation. You can make them far in advance; biscotti keep for weeks.
INGREDIENTS | MAKES 36 BISCOTTI
- 1 18-ounce box chocolate cake mix
- 1 cup all-purpose flour
- ½ cup melted butter
- ¼ cup chocolate syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1 12-ounce package miniature semisweet chocolate chips
Preheat oven to 350°F.
Mix dry cake mix, flour, butter, chocolate syrup, eggs, and vanilla well in a large bowl. Fold in chocolate chips.
Divide the batter in half. Shape each half into a 12″ × 2″ log. Place both halves on an ungreased baking sheet. Bake for 30 minutes.
Remove from oven and let cool for 15 minutes. Transfer logs to a cutting board and carefully cut into ½″ slices. Cutting on the diagonal is easiest.
Return slices to the baking sheet and bake for another 15 minutes. Remove from oven and cool biscotti on wire racks.