Chocolate Chip Biscotti
(makes about 22)
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
- 1 egg
- 1/2 cup butter
- 1/4 cup all-purpose flour
- 1/2 cup toasted chopped hazelnuts
- 1/2 cup cherry-flavored dried cranberries, coarsely chopped
- 2 cups semisweet chocolate chips
In large bowl, stir cookie mix, butter, egg, flour, hazelnuts, cranberries and 1 1/2 cups chocolate chips until stiff dough forms. Shape half of dough at a time into 8x2 1/2-inch rectangle on ungreased cookie sheet.
Preheat oven to 350 and bake 20 to 25 minutes or until golden brown. Cool on cookie sheet for 15 minutes.
Cut crosswise into 3/4-inch slices. Place slices, cut sides down, on cookie sheet. Bake 10 to 12 minutes, turning once, until crisp. Remove from cookie sheet to wire rack. Cool completely, about 20 minutes.
In small microwavable bowl, microwave 1/2 cup chocolate chips on high for 30 to 60 seconds; stir until smooth. Drizzle chocolate over one side of each biscotti. Let stand until chocolate is set.