Ingredients for Blueberry White Morsels Biscotti
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How to Make Blueberry White Morsels Biscotti
- Preheat oven to 350°F (175°C).
- Grease two baking sheets.
- Drain one cup of fresh or frozen blueberries and set aside.
- In a large bowl, combine one box (15.25 oz) of your favorite blueberry muffin mix, 1 cup all-purpose flour, 1 cup (2 sticks) unsalted butter, softened, and 2 large eggs. Mix until just combined.
- Gently fold in 1 ½ cups Nestle Toll House Premier White Morsels and the drained blueberries.
- Divide the dough in half. Shape each half into a 12-inch long roll on a prepared baking sheet.
- Flatten each roll to about 2 inches wide.
- Bake for 25-30 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Cool on baking sheets on a wire rack for 1 hour.
- Using a serrated knife, cut each roll diagonally into ¾-inch slices.
- Place slices, cut-side down, on ungreased baking sheets.
- Bake for 10 minutes.
- Flip slices and bake for another 6-8 minutes, or until light golden brown.
- Transfer to wire racks to cool completely.
- Melt the remaining ½ cup Nestle Toll House Premier White Morsels in a microwave-safe bag in 20-second intervals, kneading until smooth.
- Snip a small corner off the bag and drizzle melted chocolate over the cooled biscotti.
- Let the drizzle set before storing.
- Store in an airtight container at room temperature for up to 24 hours or freeze for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
85 g
Sugar
402g
Fat
351g
Carbs
100g
