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C O O K I E S , B A R S , A N D B R O W N I E S 381
CHOCOLATE BISCOTT
CHOCOLATE BISCOTTI I
WITH WHITE CHIPS AND SWEET CHERRIES
hese biscotti are a visual 1 cup all-purpose flour
treat, the white chocolate 1 ⁄2 cup white chocolate chips
1 ⁄4 cup finely chopped dried sweetened
chips contrasting with the
cherries
dark choco ate cake. And they are
l
1 ⁄2 teaspoon pure almond extract
delicious dunked into a cup of Dar-
jeeling or a steaming cappuccino. 1. Place a rack in the center of the oven
and preheat the oven to 350°F. Line a bak -
ing sheet with parchment paper and set
it aside.
2. Place the cake mix, melted butter, eggs,
flour, white chocolate chips, cherries, and
almond extract in a large mixing bowl.
Blend with an electric mixer on low speed
MAKES: 18 BISCOTTI until well blended, 3 to 4 minutes. The
PREPARATION TIME: 15 MINUTES dough will be thick and come together into
BAKING TIME: 30 TO 35 MINUTES a ball. Transfer it to the prepared baking
FOR FIRST BAKING, sheet. With floured hands, shape the
10 MINUTES FOR SECOND
dough into a rectangle about 14 inches long
RESTING TIME IN OVEN: 1
by 4 inches wide by ⁄2 inch thick. Mound
30 TO 40 MINUTES
the dough so it is slightly higher in the
center. Place the baking sheet in the oven.
1 package (18.25 ounces) plain devil’s food
3. Bake the biscotti rectangle until it
cake mix
feels firm when lightly pressed with your
8 tablespoons (1 stick) butter, melted finger and a toothpick inserted in the cen-
2 large eggs ter comes out clean, 30 to 35 minutes.
