Blueberry-White Morsels Biscotti Recipe

Ingredients

• 1 package (18-1/4 to 18.9 ounces) blueberry muffin mix with can of blueberries
• 3/4 cup all-purpose flour
• 1/2 cup butter, melted and cooled slightly
• 2 eggs, lightly beaten
• 2 cups (12 ounces) Nestlé® Toll House® Premier White Morsels, divided

Directions

• In a large bowl, combine muffin mix, flour, butter and eggs just until combined. Fold in 1-1/2 cups morsels and drained blueberries with floured hands. Shape half of the dough into a 12-in. long roll (dough may be sticky). Place on a greased baking sheet; flatten slightly until about 2 in. wide. Repeat with remaining dough.
• Bake at 350° for 25 minutes or until a toothpick inserted near the centers comes out clean. Cool on baking sheets on wire rack for 1 hour.
• Cut each roll diagonally into 3/4-in. slices with serrated knife. Place slices, cut sides down, on ungreased baking sheets.
• Bake at 350° for 10 minutes. Turn slices over and bake 6-8 minutes more or until light brown (do not overbake). Transfer to wire racks and let cool.
• Place remaining morsels in a small, heavy-duty plastic bag. Microwave on high for 20 seconds; knead bag to mix. Microwave at additional 10-second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over biscotti. Let stand until drizzle is set. Store in an airtight container at room temperature up to 24 hours or freeze up to 3 months for longer storage. Yield: 2 dozen.

Blueberry-White Morsels Biscotti published in Taste of Home Cooking School Collection Spring 2005, p59