Almond Chocolate Biscotti

1 18 1/4 oz chocolate cake mix
1 cup all-purpose flour
1/2 cup butter or margarine
1/4 cup chocolate syrup
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup slivered almonds
1/2 cup miniature semisweet chocolate chips
12 ounces white chocolate chips
2 tablespoons shortening

In a large mixing bowl, combines the dry cake mix, flour, butter, chocolate syrup, eggs and extracts; mix well. Stir in the almonds and miniature chocolate chips. Divide dough in half. On un-greased baking sheets, shape each portion into a 12 x 2 inch log.

Bake at 350° for 30-35 minutes or until firm to the touch. Cool for 15 minutes. Transfer to cutting board; carefully cut diagonally with a serrated knife into 1/2 inch slices. Place cut side down on un-greased baking sheets. Bake for 10-15 minutes or until firm. Remove to wire racks to cool.

In a small heavy saucepan over low heat, melt vanilla chips and shortening. Drizzle over biscotti; let stand until hardened. Store in an airtight container.

Yield: 3 1/2 Dozen