Nutty Chocolate Chip Biscotti |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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This great biscotti recipe is from Pillsbury & makes a great cookie! Ingredients:
18 ounces roll refrigerated chocolate chip cookie dough |
1 1/2 teaspoons vanilla extract |
1/2 teaspoon rum extract |
1 1/2 cups almonds, toasted, chopped |
1 cup semi-sweet chocolate chips |
Directions:
1. Preheat oven to 350 degrees F & grease & flour a large cookie sheet.
2. In large bowl, break up cookie dough.
3. Sprinkle vanilla & rum extract over dough & mix well.
4. Stir toasted almonds into dough.
5. Divide dough into 4 equal portions, shaping each into an 8 x1 log.
6. Place logs 3 inches apart on prepared cookie sheet, then flatten each to about 1 1/2 inches wide.
7. Bake 15-20 minutes or until golden brown, then cool for 15 minutes.
8. Reduce oven temperature to 200 degrees F.
9. With serrated knife, cut each log into 10 slices, then place slices, cut side down on the same cookie sheet.
10. Return to oven & bake another 45 minutes to 1 hour, depending on how crisp you want the biscotti to be.
11. Remove from cookie sheet & cool completely, about 20 minutes.
12. Meanwhile, place chocolate chips in small microwavable bowl & microwave on high for 1 minute.
13. Stir, then microwave an additional minute, stirring every 15 seconds.
14. When chips are melted, dip about 1/4 of one end of each biscotti into melted chocolate, then set each on a waxed-paper-covered cookie sheet.
15. Refrigerate at least 10 minutes to set the chocolate before storing in an airtight container.
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