Blueberry-White Morsels Biscotti

By melanieroe

Preparation - 30 min
Cooking - 41 min
Cooling Time - 1 hrs cooling

NUTRITION FACTS
Serving Size 1/24 of recipe
Calories 210
Calories from Fat. 90
% Daily Value
Total Fat 10g 16%
Saturated Fat 6g 32%
Cholesterol 30mg 10%
Sodium 160mg 7%
Carbohydrates 26g 9%
Dietary Fiber .5g 3%
Sugars 10g
Protein 3g
Vitamin A 2%
Vitamin C 0%
Calcium 4%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet

Ingredients

• 1 pkg. (18.25 to 18.9 oz.) blueberry muffin mix with can of blueberries
• 3/4 cup all-purpose flour
• 1/2 cup (1 stick) butter, melted and cooled slightly
• 2 large eggs, slightly beaten
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided

Preparation

Step 1

PREHEAT oven to 350º F. Grease 2 baking sheets. Drain blueberries; set aside.

COMBINE muffin mix, flour, butter and eggs just until combined in large bowl. Fold in 1 1/2 cups morsels and drained blueberries with floured hands. Shape half of the dough into a 12-inch-long roll (dough may be sticky). Place on a prepared cookie sheet; flatten slightly until about 2 inches wide. Repeat with remaining dough.

BAKE for about 25 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool on baking sheets on wire rack for 1 hour.

CUT each roll diagonally into 3/4-inch slices with serrated knife. Place slices, cut sides down, on ungreased baking sheets.

BAKE for 10 minutes. Turn slices over and bake 6 to 8 minutes more or until light brown (do not overbake). Transfer to wire racks and let cool.

PLACE remaining morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 20 seconds, knead bag to mix. Microwave at additional 10- second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle biscotti. Let stand until drizzle is set. Store in an airtight container at room temperature up to 24 hours or freeze up to 3 months for longer storage.