Chipful Biscotti

Name: Chipful Biscotti
Prep time: 15 min
Total time: 40 min
Yield: 30
Ingredients: 1 pkg (510 g) Pillsbury* Refrigerated Chocolate Chip Cookies; 1/2 cup (125 mL) all-purpose flour; 1 tbsp (15 mL) finely grated orange peel; 1 tbsp (15 mL) milk; 1/2 cup (125 mL) large flake oats; 1 oz (30 g) bittersweet chocolate, melted (optional)

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Prep 15 min
Total 40 min
Servings 30

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A perfect accompaniment to your afternoon cup of tea.

Aug 26, 2009

Ingredients

1 pkg (510 g) Pillsbury* Refrigerated Chocolate Chip Cookies
1/2 cup (125 mL) all-purpose flour
1 tbsp (15 mL) finely grated orange peel
1 tbsp (15 mL) milk
1/2 cup (125 mL) large flake oats
1 oz (30 g) bittersweet chocolate, melted (optional)

Steps

1

Heat the oven to 325°F (160°C). Remove the dough from the package and transfer to a clean work surface. Knead in the flour and orange peel until well combined.
2

Form the dough into two 10 x 1-inch (25 x 2.5 cm) logs on a parchment paper-lined baking sheet. Press to flatten dough to 2-inches (5 cm) in width. Brush tops with milk.
3

Sprinkle evenly with oats and pat down gently. Bake for 25 minutes or until tops are just turning golden.
4

Cool on the baking sheet until the logs can be handled; transfer to a cutting board. Slice into 1/2-inch (1 cm) thick slices using a serrated knife.
5

Lay cut-side-down on parchment paper-lined baking sheets. Return to the oven for 6 minutes. Turn over and bake for 6 minutes more or until lightly browned and crisp.
6

Cool completely on a rack. Drizzle with melted chocolate (if using).