Cake Mix Chocolate Biscotti with Cranberries

Tender inside, just the right amount of crunch on the outside. Perfect dippability! And easily adaptable to suit any flavour craving. Just use different cake mixes and add-ins to suit your taste.

Ingredients:

1 -432g 2-layer box cake mix
1 cup flour
1/2 cup butter, melted
3 eggs
1 tsp vanilla extract
3/4 cup mini chocolate chips
3/4 cup dried cranberries
3/4 cup chopped walnuts
2 oz Baker's white chocolate
2 tsps shortening (Crisco)

Combine the cake mix,  flour, butter,  eggs and vanilla, then add the chocolate chips, cranberries and walnuts. The batter will be quite thick.

Divide the dough in half and turn out onto a floured countertop, or in this case use cocoa powder. Flour is ok for light coloured cake mixes. Form each half into a 12 X 2 X 1" log and place on a parchment lined baking sheet. Leave space between for expansion.

Bake at 350 F for 25-30 minutes. (See what I mean about expansion!) Remove from oven and cool on sheet 25-30 minutes.

Reduce oven temperature to 325 F.

With a serrated knife cut 1" slices and lay them side by side on the baking sheet. They can be close now. Return to the 325 F oven for 10 minutes flipping over halfway through.

Once cooled completely melt white chocolate and shortening in the microwave using 20 second intervals until the chocolate can be stirred.

Drizzle over all and place in fridge to set.

Makes 28-30 biscotti.