Chocolate Chip Biscotti

By mamacasma

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

Ingredients

• 1 pouch (1 lb 1.5 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

Details

Servings 22
Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

1. Heat oven to 350°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.