Nutty Chocolate Chip Biscotti
- Cook Time: 15 - 20 minutes
- Servings: 24 cookies
- Course: Dessert
Wow! Coffee shop biscotti made with refrigerated cookie dough!
- 1 roll Pillsbury™ refrigerated chocolate chip cookie dough
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon rum extract
- 1 1/2 cups chopped almonds, hazelnuts (filberts) or pecans, lightly toasted*
- 1 cup semisweet chocolate chips
Heat oven to 350°F. Line a cookie sheet with Reynolds® Parchment Paper. In large bowl, break up cookie dough. Sprinkle vanilla and rum extract over dough; mix well. Stir toasted almonds into dough.
Divide dough into 4 equal portions; shape each into 8x1-inch log. On cookie sheet, place logs 3 inches apart; flatten each log until about 1 1/2 inches wide.
Bake 15 to 20 minutes or until golden brown. Cool 15 minutes. Reduce oven temperature to 200°F.
With serrated knife, carefully cut each log into 10 (3/4-inch) slices. On same cookie sheet, place slices, cut side down.
Return to oven; bake 1 hour. Remove cookies from cookie sheet to cooling rack. Cool completely, about 20 minutes. Meanwhile, in small microwavable bowl, place chocolate chips. Microwave on High 1 minute. Stir; microwave 1 minute longer, stirring every 15 seconds.
Line cookie sheet with Reynolds® Parchment Paper. Dip 1/4 of each cookie into melted chocolate; place on cookie sheet. Refrigerate until chocolate is set, about 10 minutes.
To toast almonds, spread on cookie sheet; bake at 350°F 5 to 7 minutes, stirring occasionally, until golden brown. Or spread almonds in thin layer in microwavable pie pan; microwave on High 4 to 7 minutes, stirring frequently, until golden brown.
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