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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 Kitchens® 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.

Ingredients

  • 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 

Directions

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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