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Nutty Chocolate Chip Biscotti

  • Cook Time: 15 - 20 minutes
  • Servings: 24 cookies
  • Course: Dessert

Wow! Coffee shop biscotti made with refrigerated cookie dough!

Reynolds Kitchen Tips

Reynolds Kitchens tip

Remember to line your cookie sheet with parchment paper so the biscotti will bake evenly and slide right off the pan.


  • 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 


Step 1

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.

Step 2

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.

Step 3

Bake 15 to 20 minutes or until golden brown. Cool 15 minutes. Reduce oven temperature to 200°F.

Step 4

With serrated knife, carefully cut each log into 10 (3/4-inch) slices. On same cookie sheet, place slices, cut side down.

Step 5

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.

Step 6

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.

Cooking Tip

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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