Almond Chocolate Biscotti

1 package chocolate cake mix
1 cup all-purpose flour
1/2 cup butter or margarine, melted
1/4 cup chocolate syrup
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup slivered almonds
1/2 cup miniature semisweet chocolate chips
1 package (10 to 12 oz.) vanilla or white chocolate chips
2 tablespoons shortening
Pre-heat oven to 350 F. In a large mixing bowl, combine 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 ungreased baking sheets, shape each portion into a 12 x 2-inch log.

Bake for 30-35 minutes or until firm to the touch. Cool for 15 minutes. Transfer to a cutting board; carefully cut diagonally with a serrated knife into 1/2" slices. Place cut side down on ungreased baking sheets. Bake for 10-15 min. 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 airtight container.