1 package (18.25 ounces) plain devil’s food cake mix 8 tablespoons (1 stick) butter, melted 2 large eggs 1 cup all-purpose flour 1/2 cup white chocolate chips 1/4 cup finely chopped dried sweetened cherries 1/2 teaspoon pure almond extract
1 package (18.25 ounces) plain devil’s food cake mix
8 tablespoons (1 stick) butter, melted
2 large eggs
1 cup all-purpose flour
1/2 cup white chocolate chips
1/4 cup finely chopped dried sweetened cherries
1/2 teaspoon pure almond extract
Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set it aside.
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 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 inches long by 4 inches wide by half-inch thick. Mound the dough so it is slightly higher in the center. Place the baking sheet in the oven.
Bake the biscotti rectangle until it feels firm when lightly pressed with your finger and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Remove the baking sheet from the oven and let the biscotti cool for 10 minutes. Leave the oven on.
Cutting on the baking sheet, use a sharp, serrated knife to slice the rectangle on the diagonal into 1-inch-thick slices. Carefully turn these slices onto their sides, using the slicing knife to arrange them on the same baking sheet. Return the baking sheet to the oven.
Bake the biscotti for 10 minutes. Turn the oven off, and let the biscotti remain in the oven until they are crisp, about 30 to 40 minutes more. Remove the baking sheet from the oven, transfer the biscotti to a rack, and allow them to cool completely for 2 hours. Store the biscotti in an airtight container at room temperature for up to several weeks. Makes: 18 biscotti.
Per serving: 231 calories; 10 g fat (5 g saturated fat; 39 percent calories from fat); 31 g carbohydrates; 39 mg cholesterol; 287 mg sodium; 3 g protein; 1 g fiber.