Recipe of the Month
Just in time for Valentine’s Day, I thought I’d share another family favorite. This recipe came to me courtesy of my cousin Cindy, and it’s a true favorite of my mom’s.
Here’s a quick hint to making biscotti….buy almonds in bulk and toast ahead of time. Chop when cool. Keep in freezer bags and simply measure out the amount you need about 30 minutes before you begin to assemble your biscotti. Big time saver! (and this way you’ll always have a quick topper for ice cream!)
CHOCOLATE BISCOTTI
1 box Devil’s Food Cake
1 cup oatmeal flour (regular oatmeal, ground in food processor)
½ cup oil
2 tsp vanilla
2 eggs
2 cups (less or more as you desire) toasted chopped almonds
Preheat oven to 350
Mix cake mix, oatmeal flour, oil, eggs and vanilla with mixer.
Stir in nuts.
Form into 3 logs and bake for 35 minutes. Cool slightly.
Slice with serrated knife into 1 inch size cookies.
Bake for another 10-15 minutes, or until desired crispness.
Side note: Always double the recipe. If you're going to make the mess, why not?
Cookies freeze great too.
Would love to hear what you think!
Enjoy!
AJ
