Nutty Chocolate Chip Biscotti

(37)
  4 reviews
  • 35|min prep time
  • 2|hr|40|min total time
  • 5 ingredients
  • 40 servings

1
roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
1 1/2
teaspoons vanilla
1/2
teaspoon rum extract
1 1/2
cups chopped almonds, hazelnuts (filberts) or pecans, lightly toasted*
1
cup semisweet chocolate chips

Directions

  1. 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. 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. 3 Bake 15 to 20 minutes or until golden brown. Cool 15 minutes. Reduce oven temperature to 200°F.
  4. 4 With serrated knife, carefully cut each log into 10 (3/4-inch) slices. On same cookie sheet, place slices, cut side down.
  5. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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