Looking for a tasty dessert? Then check out these nutty chocolate chip biscotti.
roll (16.5 oz) refrigerated chocolate chip cookies
teaspoon rum extract
cups chopped almonds, hazelnuts (filberts) or pecans, toasted
cup semisweet chocolate chips (6 oz)
Heat oven to 350°F. Grease large cookie sheet with shortening or cooking spray; lightly flour. In large bowl, break up cookie dough. Sprinkle vanilla and rum extract over dough; mix well. Stir in nuts.
Divide dough into 4 equal portions. Shape each portion into 8x1-inch log. On cookie sheet, place logs 3 inches apart; flatten each log until about 1 1/2 inches wide.
Bake 15 to 20 minutes or until golden brown. Cool 15 minutes. Reduce oven temperature to 200°F.
With serrated knife, carefully cut each log into 10 (3/4-inch) slices. On same cookie sheet, place slices, cut side down. Bake 1 hour. Remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
Line cookie sheet with waxed paper. In small microwable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until softened and chips can be stirred smooth. Dip one-fourth of each cookie into melted chocolate; place on cookie sheet. Refrigerate about 10 minutes or until chocolate is set.
To toast nuts, spread in ungreased shallow pan and bake at 350°F for 6 to 10 minutes, stirring occasionally, until light brown.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.