Recipe Train

According to fans of Jennifer Kumm’s biscotti recipe, “It doesn’t feel like Christmastime until we’ve had biscotti!” She said her friends and her coworkers at Holyoke Veterinary Service love for her to make a couple batches between Thanksgiving and Christmas.

Kumm originally got the recipe from a Taste of Home Quick Cooking Magazine. She’s adapted it slightly — she only uses butter (not margarine), and instead of almond extract, she uses either vanilla extract or butter extract. She also said to lower the cooking time on the sliced biscotti pieces if you prefer them more chewy and less hard.

Almond Chocolate Biscotti

1 package (18 1/4 ounces) chocolate cake mix

1 cup all-purpose flour

1/2 cup butter or margarine, melted

1/4 cup chocolate syrup

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/2 cup slivered almonds

1/2 cup miniature semisweet chocolate chips

1 package (10-12 ounces) vanilla or white chips

2 tablespoons shortening

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

Bake at 350 F for 30-35 minutes or until firm to the touch. Cool for 15 minutes. Transfer to a cutting board; carefully cut diagonally with a serrated knife into half-inch slices. Place cut side down on ungreased baking sheets. Bake for 10-15 minutes or until firm. Remove to wire racks to cool.

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

Next stop on the recipe train: Melinda Kent’s Monkey Bread
Chugga chugga chew chew!