Chocolate Chip Biscotti
Recipe from Betty Crocker

They're Italian! Baked twice for a crunchy texture, biscotti are meant to be dunked in coffee.


Chocolate Chip Biscotti

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Servings: 22 biscotti
Prep Time: 20 mins
Total Time: 1 hr 35 mins
Related Categories: Biscotti, Chocolate Desserts, Cookies
 
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Ingredients
  • 1  pouch (1 lb 1.5 oz)
    Betty Crocker® sugar cookie mix
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  • 1/3   cup
    butter or margarine, softened
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  • 1 
    egg
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  • 1/4   cup
    Gold Medal® all-purpose flour
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  • 1/2   cup
    toasted chopped hazelnuts
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  • 1/2   cup
    cherry-flavored dried cranberries, coarsely chopped
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  • 2   cups
    semisweet chocolate chips
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Directions
1.
Heat oven to 350 degrees F. In large bowl, stir cookie mix, butter, egg, flour, hazelnuts, cranberries and 1 1/2 cups chocolate chips until stiff dough forms. Shape half of dough at a time into 8x2 1/2-inch rectangle on ungreased cookie sheet. Bake 20 to 25 minutes or until golden brown. Cool on cookie sheet 15 minutes.
2.
Cut crosswise into 3/4-inch slices. Place slices, cut sides down, on cookie sheet. Bake 10 to 12 minutes, turning once, until crisp. Remove from cookie sheet to wire rack. Cool completely, about 20 minutes.
3.
In small microwavable bowl, microwave 1/2 cup chocolate chips on High 30 to 60 seconds; stir until smooth. Drizzle chocolate over one side of each biscotti. Let stand until chocolate is set.

Tip:
High Altitude (3500-6500 ft): Heat oven to 375 degrees F.
Nutrition information
Calories 230 (Calories from Fat 100); Total Fat 11g (Saturated Fat 5g, Trans Fat 1g); Cholesterol 15mg; Sodium 90mg; Total Carbohydrate 31g (Dietary Fiber 1g, Sugars 20g); Protein 2g. Daily Values: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 6%. Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat. Carbohydrate Choices: 2. Percent Daily Values are based on a 2,000 calorie diet
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