Blueberry Morsels Biscotti

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 1 (18 1/4 ounce) package blueberry muffin mix, with can blueberries
• 3/4 cup flour
• 1/2 cup butter, melted, cooled
• 2 large eggs, beaten
• 2 cups nestlã‰â® toll houseâ® premier morsels, divided

Recipe

• 1 preheat ove to 350 degrees f.
• 2 grease 2 baking sheets.
• 3 drain blueberries; set aside.
• 4 combine muffin mix, flour, butter and eggs just until combined in large bowl.
• 5 fold in 1-1/2 cups morsels and drained blueberries with floured hands.
• 6 shape half of the dough into a 12inch long roll (dough may be sticky).
• 7 place on a prepared cookie sheet; flatten slightly until about 2 inches wide.
• 8 repeat with remaining dough.
• 9 bake for about 25 minutes or until a wooded toothpick inserted near the centers comes out clean.
• 10 cool on baking sheets on wire rack for 1 hour.
• 11 cut each roll diagonally into 3/4 inch slices with serrared knife.
• 12 place slices, cut sides down on ungreased baking sheets.
• 13 bake for 10 minutes.
• 14 turn slices over and bake 6-8 minute more or until light brown, (do not overbake).
• 15 transfer to wire racks and let cool.
• 16 place remaining morsels in small heavy-duty plastic bag.
• 17 microwave on high (100%) power for 20 seconds, knead bag to mix.
• 18 microwave at additional 10-second intervals, kneading until smooth.
• 19 cut a small hole in corner of bag; squeeze to drizzle biscotti.
• 20 let stand until drizzle is set.
• 21 store in an airtight container at room temperature up to 24 hours or freeze up to 3 months for longer storage.