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Chocolate Chip Biscotti

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  • Prep 20 min
  • Total 1 hr 35 min
  • Servings 22
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They're Italian! Baked twice for a crunchy texture, biscotti are meant to be dunked in coffee.
Created May 23, 2018
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Ingredients

  • 1 pouch Betty Crocker™ sugar cookie mix
  • 1/3 cup butter or margarine, softened
  • 1 egg
  • 1/4 cup all-purpose flour
  • 1/2 cup toasted chopped hazelnuts
  • 1/2 cup cherry-flavoured dried cranberries, coarsely chopped
  • 2 cups semisweet chocolate chips

Steps

  • 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 baking sheet. Bake 20 to 25 minutes or until golden brown. Cool on baking sheet 15 minutes.
  • 2
    Cut crosswise into 3/4-inch slices. Place slices, cut sides down, on baking sheet. Bake 10 to 12 minutes, turning once, until crisp. Remove from baking 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.

Expert Tips

  • Tip 1
    Special Touch Need a gift for a coffee lover? Pack biscotti in a latte cup or small basket with coffee beans.
  • Tip 2
    Success To soften butter, microwave unwrapped butter in glass bowl or measuring cup uncovered on High 10 to 20 seconds.

Nutrition Information

230 Calories, 11g Total Fat, 2g Protein, 31g Total Carbs, 20g Sugars

Nutrition Facts

Serving Size: 22
Calories
230
Total Fat
11g
Saturated Fat
5g
Trans Fat
1g
Cholesterol
15mg
Sodium
90mg
Total Carbs
31g
Dietary Fiber
1g
Sugars
20g
Protein
2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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