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Chocolate-in-the-Middle Biscotti

  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Servings: 15 biscotti
  • Course: Dessert

This isn't your everyday biscotti. Enjoy the warm chocolate in the middle for an extra touch of sweetness.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Remember to line your cookie sheet with parchment paper for biscotti that brown evenly and slide off the pan easily.

Ingredients

  • 1 container Pillsbury™ Gluten Free refrigerated chocolate chip cookie dough 
  • 1/4 cup semisweet chocolate chips 
  • 1/4 cup Jif® Creamy Peanut Butter 
  • 1/4 teaspoon Watkins™ Ground Saigon Cinnamon 
  • 1/2 cup powdered sugar 

Directions

Step 1

HEAT oven to 350°F (325°F for dark or nonstick cookie sheet). Line large cookie sheet with Reynolds® Parchment Paper. Measure 1/3 cup cookie dough; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 40 to 50 seconds, stirring once, until chips can be stirred smooth; set aside.

Step 2

BREAK up remaining cookie dough in a large bowl. Add peanut butter. Beat with electric mixer on medium speed 30 to 60 seconds or until well blended. On cookie sheet, shape dough into 14x2-inch rectangle. Make a 1 inch wide by 1/2 inch deep indentation lengthwise down center of rectangle.

Step 3

BEAT reserved 1/3 cup cookie dough, the cinnamon and melted chocolate chips in the same large bowl on medium speed 30 to 60 seconds or until well blended, adding water 1/4 teaspoon at a time, if necessary, to create a dough. Roll dough into 14-inch long rope. Place rope in indentation down center of cookie dough rectangle. Bring sides of dough up around chocolate rope; pinch edges to seal. Place diagonally, seam side down, on cookie sheet. Flatten to 3 inches wide.

Step 4

BAKE 20 to 24 minutes or until golden brown and center is firm to the touch. Slide parchment and biscotti rectangle from cookie sheet to cooling rack. Cool 15 minutes; remove from parchment, and place on cutting board. Line cookie sheet with parchment paper. Using sharp knife, cut rectangle into 1-inch diagonal slices. Place on cookie sheet 1 inch apart.

Step 5

BAKE 10 to 13 minutes or until deep golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

Step 6

MIX powdered sugar and 2 to 3 teaspoons water until thin enough to drizzle in a small bowl. Place in resealable food-storage plastic bag. Cut off tiny corner of bag; squeeze bag to drizzle icing over cooled biscotti. Store covered.

Gluten-Free?

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

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