Chipful Biscotti

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Chipful Biscotti
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A perfect accompaniment to your afternoon cup of tea.
Aug 26, 2009


  • 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)


  • 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).

Expert Tips

  • Tip 1
    Tip: Try adding chopped toasted hazelnuts or almonds for a deliciously nutty crunch.

Nutrition Information

No nutrition information available for this recipe
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