These delicious biscotti are so easy to make; start with a blueberry muffin mix and add NESTLÉ® TOLL HOUSE® Premier White Morsels. Great for gift giving, they ship beautifully to friends and family. Developed by Carol Almonte, Wintersville, OH.
- 1 pkg. (18.25 to 18.9 oz.) blueberry muffin mix with can of blueberries
- 3/4 cup all-purpose flour
- 1/2 cup (1 stick) butter, melted and cooled slightly
- 2 large eggs, slightly beaten
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided
PREHEAT oven to 350º F. Grease 2 baking sheets. Drain blueberries; set aside.
COMBINE muffin mix, flour, butter and eggs just until combined in large bowl. Fold in 1 1/2 cups morsels and drained blueberries with floured hands. Shape half of the dough into a 12-inch-long roll (dough may be sticky). Place on a prepared cookie sheet; flatten slightly until about 2 inches wide. Repeat with remaining dough.
BAKE for about 25 minutes or until a wooden 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-inch slices with serrated knife. Place slices, cut sides down, on ungreased baking sheets.
BAKE for 10 minutes. Turn slices over and bake 6 to 8 minutes more or until light brown (do not overbake). Transfer to wire racks and let cool.
PLACE remaining morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power 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 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.
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I made the blueberry biscotti today and it is just heavenly. I have to tell you that I had a real problem with the blueberries, split the juice every where and had to clean the kitchen and me so after all that to have the biscotti's come out so delicious certainly helped my day. I made them for weekend company coming tomorrow and I just know that they will love them as much as I do. Thanks for some really great recipes.
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