Mocha-Almond Marbled Biscotti

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  • 1 hr 20 min prep time
  • 3 hr 20 min total time
  • 8 ingredients
  • 42 servings


(1 lb. 2.25-oz.) pkg. yellow cake mix
tablespoons oil
tablespoon water
teaspoons instant coffee granules or crystals
oz. semi-sweet chocolate, melted
teaspoon almond extract
cup chopped almonds, toasted


  1. 1 In large bowl, combine cake mix, oil and eggs; mix until well blended.
  2. 2 In small bowl, combine water and instant coffee; stir until dissolved. Divide dough in half. To half of dough (about 1 1/2 cups), stir in coffee mixture and melted chocolate; mix well. To remaining half of dough, stir in almond extract and almonds; mix well. Cover with plastic wrap; refrigerate at least 2 hours for easier handling.
  3. 3 Heat oven to 325°F. Grease large cookie sheet. Divide each half of dough in half again; return half of almond dough and half of coffee dough to refrigerator. On well-floured surface with floured hands, pat almond dough into 8x4-inch rectangle. (Dough will be sticky.) Spoon chocolate dough over almond dough, spreading to edges and covering evenly.
  4. 4 Starting at short side of rectangle, roll up jelly-roll fashion. Roll back and forth on surface to form 14-inch roll. Place on 1 side of greased cookie sheet. Repeat with remaining dough, placing rolls 4 inches apart on cookie sheet.
  5. 5 Bake at 325°F. for 20 to 30 minutes or until golden brown and firm to the touch. Cool rolls 10 minutes; remove from cookie sheet.
  6. 6 Slice each roll diagonally into 1/2-inch-thick slices. Place slices, cut side down, on cookie sheets. Bake at 325°F. for 10 minutes or until lightly browned.
  7. 7 Turn cookies over; bake an additional 10 minutes or until cookies are golden brown and firm to the touch. Immediately remove from cookie sheets.




Nutrition Information

Recipe Step Photos

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