Page 401 - Chocolate Cake Doctor

C O O K I E S , B A R S , A N D B R O W N I E S
CHOCOLATE CINNAMON N
CHOCOLATE CINNAMO
BISCOTTI I
BISCOTT
WITH CHOCOLATE FLAKES AND HAZELNUTS
hocolate and cinna-
mon talk to each
other in this
dandy of a biscotti. You
can be drinking the most ordinary
cup of tea, coffee, or sweet wine, but
if you dunk this biscotti into the
cup or glass, ordinary no more! The
chocolate flakes are made by simply
running a sharp knife quickly down
the side of a bar of semisweet choco -
late, as if you were slicing an onion.
MAKES: 18 BISCOTTI
PREPARATION TIME:
15 MINUTES
BAKING TIME:
30 TO 35 MINUTES FOR FIRST
BAKING, 10 MINUTES FOR SECOND
RESTING TIME IN OVEN:
30 TO 40 MINUTES
383
1 package (18.25 ounces) plain
German chocolate cake mix
8 tablespoons (1 stick) butter,
melted
2 large eggs
1 cup all-purpose flour
1 ⁄2 cup finely chopped hazelnuts (see “the
Cake Mix Doctor says“)
1 ⁄4 cup flaked or grated semisweet
chocolate
1 ⁄2 teaspoon ground cinnamon
1. Place a rack in the center of the oven
and preheat the oven to 350°F. Line a
baking sheet with parchment paper and
set it aside.
2. Place the cake mix, melted butter,
eggs, flour, hazelnuts, chocolate flakes,
and cinnamon in a large mixing bowl.
Blend with an electric mixer on low speed
until well blended, 3 to 4 minutes. The
dough will be thick and come together
into a ball. Transfer it to the prepared
baking sheet. With floured hands, shape
the dough into a rectangle about 14