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Nutty Chocolate Chip Biscotti

Nutty Chocolate Chip Biscotti
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Wow! Coffee shop biscotti made with refrigerated cookie dough!

Prep Time:
35 Min
Total Time:
2 Hr 40 Min
Makes:
40 cookies
Pillsbury Bake-Off
Paula Consolini
Williamstown, MA
Bake-Off® Contest 41, 2004
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INGREDIENTS
1roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 1/2teaspoons vanilla
1/2teaspoon rum extract
1 1/2cups chopped almonds, hazelnuts (filberts) or pecans, lightly toasted*
1cup semisweet chocolate chips
DIRECTIONS
1.Heat oven to 350°F. Grease with shortening and flour large cookie sheet. In large bowl, break up cookie dough. Sprinkle vanilla and rum extract over dough; mix well. Stir toasted almonds into dough.
2.Divide dough into 4 equal portions; shape each into 8x1-inch log. On cookie sheet, place logs 3 inches apart; flatten each log until about 1 1/2 inches wide.
3.Bake 15 to 20 minutes or until golden brown. Cool 15 minutes. Reduce oven temperature to 200°F.
4.With serrated knife, carefully cut each log into 10 (3/4-inch) slices. On same cookie sheet, place slices, cut side down.
5.Return to oven; bake 1 hour. Remove cookies from cookie sheet to cooling rack. Cool completely, about 20 minutes. Meanwhile, in small microwavable bowl, place chocolate chips. Microwave on High 1 minute. Stir; microwave 1 minute longer, stirring every 15 seconds.
6.Line cookie sheet with waxed paper. Dip 1/4 of each cookie into melted chocolate; place on cookie sheet. Refrigerate until chocolate is set, about 10 minutes.
*To toast almonds, spread on cookie sheet; bake at 350°F 5 to 7 minutes, stirring occasionally, until golden brown. Or spread almonds in thin layer in microwavable pie pan; microwave on High 4 to 7 minutes, stirring frequently, until golden brown.

High Altitude (3500-6500 ft): Add 1/4 cup all-purpose flour to cookie dough in bowl.
High Altitude (3500-6500 ft):

Add 1/4 cup all-purpose flour to cookie dough in bowl.

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