Chocolate-Dipped Triple Berry Biscotti

  • 1 package (18.25 oz.) French vanilla cake mix
  • 1 c. flour
  • 1/2 c. butter, melted
  • 2 eggs
  • 1 tsp. vanilla extract
  • 3/4 c. mixed, dried berries -- I use a blend of cranberries, cherries and blueberries
  • 12 oz. semi-sweet chocolate chips

Preheat the oven to 350 degrees Fahrenheit.

Combine the cake mix, flour, melted butter, eggs and extract in a large bowl. Mix for 2 minutes or until a soft dough forms. Knead the dried fruit into the dough. Place the dough on a heavy large baking sheet and form into a log that is 3 inches wide and about 14 inches long.

Bake the log for 35 minutes on the baking sheet, or until a toothpick inserted near the center comes out clean. Cool the log for 35 minutes. Using a serrated knife, cut the log crosswise into pieces 1/2-inch thick and 3 inches long. Transfer the biscotti to the baking sheet with the cut side down.

Bake the biscotti for 15 minutes, then reduce the oven temperature to 200 degrees Fahrenheit. Bake for an additional 40 minutes or until they are dry. Cool completely.

In a small saucepan, melt the chocolate chips and dip one of the cut sides of the biscotti into the melted chocolate. Transfer to wax paper and allow the chocolate to dry before serving or storing.

  • Yields: About 2 dozen cookies
  • Preparation Time: About 2 hours
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