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    Blueberry White Chocolate Biscotti


    Source of Recipe


    TASTE OF HOME

    Recipe Introduction


    Blueberry muffin mix makes these biscotti cookies easy to stir up and the white choc. drizzle add a special touch.

    Recipe Link: http://TASTEOFHOME.COM

    List of Ingredients








    1 package blueberry muffin mix with can of blueberries
    3/4 cup all purpose flour
    1/2 cup butter, melted and cooled slightly
    2 eggs lightly beaten
    2 cups white choc. chips -- divided


    Recipe





    In a large bowl combine muffin mix flour butter and eggs just until combined. Fold in 1 1/2 cups morsels and drained blueberries with floured hands. Shape half of the dough into a 12 in long roll. It's gonna be sticky. Place on greased baking sheet. Flatten slightly until 2 in wide. Repeat with remaining dough.

    Bake at 350 for about 25 minutes or until toothpick is clean. Cool on baking sheets on wire rack for an hour.

    Cut each roll diagonally into 3/4 in slices with serrated knife. Place slices cut sides down on ungreased baking sheets.

    Bake at 350 for 10 mins. turn slices over and bake 6-8 minutes more until light brown. Transfer to wire rack and cool.

    Place remaining chips in small ziploc bag. Microwave on high for 20 secONDS Knead bag to mix. Microwave 10 seconds more until smooth. Cut small hole in corner of bag. Squeeze to drizzle over biscotti. Let stand until set. Store in airtight container at room temp. up to 24 hours or freeze up to 3 months for longer storage.

    Makes 2 dozen.

 

 

 

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