Bake-Off® Contest 47, 2014
Cedar Grove, New Jersey

Chocolate-in-the-Middle Biscotti

Biscotti, the twice-baked cookie now struts a secret center filled with ultimate chocolate. Hurray for gluten-free cookie dough!

(1)
1 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 25 min
  • total time 1 hr 25 min
  • ingredients 5
  • servings 15
 

Ingredients

1
container Pillsbury™ Gluten Free refrigerated chocolate chip cookie dough
1/4
cup semisweet chocolate chips
1/4
cup Jif® Creamy Peanut Butter
1/4
teaspoon Watkins™ Ground Saigon Cinnamon
1/2
cup powdered sugar

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F (325°F for dark or nonstick cookie sheet). Line large cookie sheet with Reynolds® Parchment Paper. Measure 1/3 cup cookie dough; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 40 to 50 seconds, stirring once, until chips can be stirred smooth; set aside.
  • 2 In large bowl, break up remaining cookie dough. Add peanut butter. Beat with electric mixer on medium speed 30 to 60 seconds or until well blended. On cookie sheet, shape dough into 14x2-inch rectangle. Make a 1 inch wide by 1/2 inch deep indentation lengthwise down center of rectangle.
  • 3 In same large bowl, beat reserved 1/3 cup cookie dough, the cinnamon and melted chocolate chips on medium speed 30 to 60 seconds or until well blended, adding water 1/4 teaspoon at a time, if necessary, to create a dough. Roll dough into 14-inch long rope. Place rope in indentation down center of cookie dough rectangle. Bring sides of dough up around chocolate rope; pinch edges to seal. Place diagonally, seam side down, on cookie sheet. Flatten to 3 inches wide.
  • 4 Bake 20 to 24 minutes or until golden brown and center is firm to the touch. Slide parchment and biscotti rectangle from cookie sheet to cooling rack. Cool 15 minutes; remove from parchment, and place on cutting board. Line cookie sheet with parchment paper. Using sharp knife, cut rectangle into 1-inch diagonal slices. Place on cookie sheet 1 inch apart.
  • 5 Bake 10 to 13 minutes or until deep golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  • 6 Meanwhile, in small bowl, mix powdered sugar and 2 to 3 teaspoons water until thin enough to drizzle. Place in resealable food-storage plastic bag. Cut off tiny corner of bag; squeeze bag to drizzle icing over cooled biscotti. Store covered.
  • 1 Heat oven to 350°F (325°F for dark or nonstick cookie sheet). Line large cookie sheet with Reynolds® Parchment Paper. Measure 1/3 cup cookie dough; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 40 to 50 seconds, stirring once, until chips can be stirred smooth; set aside.
  • 2 In large bowl, break up remaining cookie dough. Add peanut butter. Beat with electric mixer on medium speed 30 to 60 seconds or until well blended. On cookie sheet, shape dough into 14x2-inch rectangle. Make a 1 inch wide by 1/2 inch deep indentation lengthwise down center of rectangle.
  • 3 In same large bowl, beat reserved 1/3 cup cookie dough, the cinnamon and melted chocolate chips on medium speed 30 to 60 seconds or until well blended, adding water 1/4 teaspoon at a time, if necessary, to create a dough. Roll dough into 14-inch long rope. Place rope in indentation down center of cookie dough rectangle. Bring sides of dough up around chocolate rope; pinch edges to seal. Place diagonally, seam side down, on cookie sheet. Flatten to 3 inches wide.
  • 4 Bake 20 to 24 minutes or until golden brown and center is firm to the touch. Slide parchment and biscotti rectangle from cookie sheet to cooling rack. Cool 15 minutes; remove from parchment, and place on cutting board. Line cookie sheet with parchment paper. Using sharp knife, cut rectangle into 1-inch diagonal slices. Place on cookie sheet 1 inch apart.
  • 5 Bake 10 to 13 minutes or until deep golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  • 6 Meanwhile, in small bowl, mix powdered sugar and 2 to 3 teaspoons water until thin enough to drizzle. Place in resealable food-storage plastic bag. Cut off tiny corner of bag; squeeze bag to drizzle icing over cooled biscotti. Store covered.

EXPERT TIPS

toggle

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
(
Calories from Fat
80),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
120mg
120%;
Total Carbohydrate
23g
23%
(Dietary Fiber
0g
0%
  Sugars
6g
6%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Jif and Simply Jif are trademarks of The J.M. Smucker Company Reynolds® is a trademark of Reynolds Consumer Products Inc. Bake-Off is a registered trademark of General Mills ©2014 Watkins is a registered trademark of The J.R. Watkins Company
More To Explore
powered by ZergNet