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Nutty Chocolate Chip Biscotti

(37)

4 reviews

35 min prep time
2 hr 40 min total time
5 ingredients
40 servings

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Wow! Coffee shop biscotti made with refrigerated cookie dough!

Bake-Off® Contest 41, 2004

Paula Consolini

Williamstown, Massachusetts

Ingredients

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

Steps

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.

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.

Expert Tips

*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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 100
Calories from Fat: 50

% Daily Value

Total Fat: 6g; 9%
Saturated Fat 1 1/2g 8% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 35mg; 2%
Total Carbohydrate: 11g; 4%
Dietary Fiber 0g 0% Sugars 7g
Protein: 2g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 2%; 2%

Exchanges:

0 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 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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