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Blueberry White Morsels Biscotti

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“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.”
READY IN:
50mins
YIELD:
2 dozen
UNITS:
US

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

Directions

  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.

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