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Nutty Chocolate Chip Biscotti




Source of Recipe


Paula Consolini


List of Ingredients




1 (18-oz.) roll 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


Recipe



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. Place logs 3 inches apart on floured greased cookie sheet; flatten each until about 1 1/2 inches wide.

3. Bake at 350°F. for 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; place slices, cut side down, on same cookie sheet.

5. Return to oven; bake at 200°F. for 1 hour. Remove cookies from cookie sheet. Cool completely, about 20 minutes. Meanwhile, place chocolate chips in small microwavable bowl. Microwave on High for 1 minute. Stir; microwave an additional minute, stirring every 15 seconds.

6. Dip 1/4 of each cookie into melted chocolate; place on waxed paper-lined cookie sheet. Refrigerate 10 minutes to set chocolate before storing