Reviewed: Nov. 13, 2009

I made this for a cookie basket a few years ago at Christmas but subbed Andes mints for the nuts to make a chocolate mint version. Now everytime my parents visit I have to have a batch for my dad to take home with him!

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momtimesfour

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Reviewed: May 31, 2009

The mix was dry until I put my hands in it and mixed it. They are awesome!!Used the recipe as written.

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holly in pa.

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Reviewed: Dec. 14, 2008

These were super easy and came out great! I'm going to try different varieties today.

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PMHAUK

Cooking Level: Expert

Home Town: Lexington, Virginia, USA

Living In: Rancho Santa Margarita, California, USA

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Reviewed: Dec. 13, 2008

I love this recipe. It was very easy. After the first cooking time mine was a little crumbly but after the second cooking it turned out great. I did however have to add a little more shortening to the white chocolate chips but it turned out great and my family and friends loved it. Thanks

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Heather

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Reviewed: Nov. 15, 2008

I was skeptical at first and kind of thought I was 'cheating' and that I couldn't say this was real since I used cake mix. BUT...it's yummy! And it looks great! I used a german chocolate cake mix, rum extract, and toasted pecans and still have to dip them in chocolate but so far they're tastier than the other recipe I also did today, and I even burnt these! (tip: even if you're in a hurry, don't put two pans in side-by-side! My cookies were seriously perfect and then I burnt them and literally cried.) Anyways. Thanks! I'm going to try that tip with using the different cake mixes, that seems clever.

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KonaCook

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2008

The easiest and best biscotti ever! I made these today to test them on my family before I bring them to a holiday cookie exchange. Will make these again and will try different cake mix flavors too.

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HAUERMM

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Reviewed: Feb. 22, 2008

It was pretty good. If you don't cook them the second time, you end up with a great tasting cake-like cookie. But either way, they are great.

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Kara C.

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Reviewed: Jan. 28, 2008

i'm sorry but this didn't work for me. i found it too sweet for a "biscotti". my hubby loved it so it just goes to show you it's just a question of personal taste.

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paulale000

Cooking Level: Intermediate

Home Town: Perth, Ontario, Canada

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Reviewed: Dec. 26, 2007

Add 1/2 t of almond extract...very good!

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JENLYNNBRO

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Reviewed: Dec. 3, 2007

Wonderful recipe- quite easy to make. I doubled the batch, and thank goodness for that. It was a big hit with my friends. I took out the chopped almonds (I'm not a fan) but left the extract. I would also highly recommend trying out those easy to use microwavable dipping chocolates instead of the white chocolate/shortening recipe. You can find it in the bakers section of any grocery store. All you have to do is microwave the chocolate and it will harden once you refrigerate the biscotti.

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BEACHBELLA

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2007

This is a really great and versatile recipe. I was concerned that it would taste too "cake-mix"-y, but it's a really nice flavor. I've since made this with orange cake mix (with orange rind and dried cranberries mixed in, drizzled with white chocolate), lemon cake mix (with almonds and poppyseeds), and spice cake mix (with walnuts, mini chocolate chips and a toffee drizzle). Yummy!

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campagnes

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: Nov. 19, 2007

These were so easy and turned out perfectly.

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mama_amy

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Reviewed: Jun. 19, 2007

This biscotti was easy to make and came out fantastic. The use of the chocolate cake mix as an ingredient made it taste somewhat like a brownie. Yum!

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Michelle B.

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Portland, Oregon, USA

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Reviewed: May 20, 2007

I've always wanted to make biscotti and this recipe seemed easy because of the cake mix. I made for Mother's Day and everyone loved them!! They were so pretty with the white chocolate drizzled on them!! I will definitely make again, especially for the holidays!!

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ERLAMIMI

Cooking Level: Expert

Living In: Crown Point, Indiana, USA

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Reviewed: Apr. 11, 2007

I have given it five stars only because I can't give it 25!!! These are awesome! I cut the almond extract to 1/4 teaspoon and bumped the vanilla to 1 1/4 teaspoon. These are much better than another recipe I have that is very expensive to make and yields much less. Everyone loved them. Thank you Ginger!

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chefsazy

Cooking Level: Expert

Home Town: Granada Hills, California, USA

Living In: Highlands Ranch, Colorado, USA

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Reviewed: Mar. 21, 2007

I thought this recipe was wonderful.It was not dry or crumbly at all and the flavor was great.Tastes just like a brownie.I am currently finding recipes for biscotti for my moms coffee shop and this is by far the best chocolate one I have found.

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Clorinda G.

Cooking Level: Intermediate

Home Town: Weippe, Idaho, USA

Living In: Orofino, Idaho, USA

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Reviewed: Nov. 30, 2006

When I mixed the ingredients up, the dough was so dry it crumbled, so I had to add a little water. I thought the recipe was OK. I should have baked these a little longer than recommended because they weren't quite crisp enough (probaby b/c of the water!).

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LAURDSED

Cooking Level: Intermediate

Home Town: Appleton, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Almond Chocolate Biscotti

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