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Chocolate Chip Biscotti
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Prep Time:
20 minutes
Total Time:
1 hour 35 minutes
Italian biscotti: Crunchy, double-baked delights perfect for dipping in coffee.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1/3 cup butter or margarine, softened
  • 1 egg
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1/2 cup toasted chopped hazelnuts
  • 1/2 cup cherry-flavored dried cranberries, coarsely chopped
  • 2 cups semisweet chocolate chips
Instructions:
  • Preheat the oven to 350°F. Combine cookie mix, butter, egg, flour, hazelnuts, cranberries, and 1 1/2 cups of chocolate chips in a large bowl until a stiff dough forms. Divide the dough in half and shape each half into an 8x2 1/2-inch rectangle on an ungreased cookie sheet. Bake for 20 to 25 minutes until golden brown. Allow the cookies to cool on the sheet for 15 minutes before serving.
  • Slice the bread into 3/4-inch slices and place them cut side down on a cookie sheet. Bake for 10 to 12 minutes, flipping once, until crispy. Transfer the slices to a wire rack to cool completely, about 20 minutes.
  • Microwave 1/2 cup chocolate chips in a small bowl on High for 30 to 60 seconds. Stir until smooth. Drizzle the melted chocolate over one side of each biscotti. Allow the chocolate to set before serving.

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