Blueberry White Morsels Biscotti

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I found this recipe on a package of Nestle Toll House Premier White Morsels. I made these last night and they turned got delicious. I hope you enjoy them.”
2 dozen

Ingredients Nutrition

  • 1 (18 1/4 ounce) package blueberry muffin mix, with can blueberries
  • 34 cup flour
  • 12 cup butter, melted, cooled
  • 2 large eggs, beaten
  • 2 cups NESTLÉ® TOLL HOUSE® Premier White Morsels, divided


  1. Preheat ove to 350 degrees F.
  2. Grease 2 baking sheets.
  3. Drain blueberries; set aside.
  4. Combine muffin mix, flour, butter and eggs just until combined in large bowl.
  5. Fold in 1-1/2 cups morsels and drained blueberries with floured hands.
  6. Shape half of the dough into a 12inch long roll (dough may be sticky).
  7. Place on a prepared cookie sheet; flatten slightly until about 2 inches wide.
  8. Repeat with remaining dough.
  9. Bake for about 25 minutes or until a wooded toothpick inserted near the centers comes out clean.
  10. Cool on baking sheets on wire rack for 1 hour.
  11. Cut each roll diagonally into 3/4 inch slices with serrared knife.
  12. Place slices, cut sides down on ungreased baking sheets.
  13. Bake for 10 minutes.
  14. Turn slices over and bake 6-8 minute more or until light brown, (do not overbake).
  15. Transfer to wire racks and let cool.
  16. Place remaining morsels in small heavy-duty plastic bag.
  17. Microwave on High (100%) power for 20 seconds, knead bag to mix.
  18. Microwave at additional 10-second intervals, kneading until smooth.
  19. Cut a small hole in corner of bag; squeeze to drizzle biscotti.
  20. Let stand until drizzle is set.
  21. Store in an airtight container at room temperature up to 24 hours or freeze up to 3 months for longer storage.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a