Toasted Coconut-Almond Biscotti

 

1

box Betty Crocker® SuperMoist® white cake mix

1/4

cup Gold Medal® all-purpose flour

1

tablespoon vegetable oil

2

eggs

1

cup flaked coconut, toasted

1/2

cup chopped slivered almonds, toasted

1

cup semisweet chocolate chips (6 oz)

1

tablespoon shortening

• 1 Heat oven to 350°F (325°F for dark or nonstick cookie sheet). In large bowl, mix cake mix, flour, oil and eggs with spoon until dough forms. Stir in coconut and almonds, using hands if necessary.
• 2 On ungreased cookie sheet, shape dough into 15x4-inch rectangle, using greased hands. Bake 21 to 27 minutes or until golden brown. Cool on cookie sheet on cooling rack 15 minutes.
• 3 Cut rectangle crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake 10 to 12 minutes longer or until edges are deep golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• 4 In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring constantly, until chocolate is melted. Drizzle chocolate over cookies, or dip one end of each cookie into chocolate. Let stand about 30 minutes or until chocolate is set. Store covered.