Blueberry-White Morsels Biscotti


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Try your hand at this hard cookie that is the perfect accompaniment to your coffee or tea.

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  • 1 pkg. blueberry muffin mix with can of blueberries
  • 3/4 C. all-purpose flour
  • 1/2 C. (1 stick) butter, melted and cooled slightly
  • 2 large eggs, slightly beaten
  • 2 C. Nestle Toll House Premier White Morsels, divided

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Preheat oven to 350 degrees. 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 C. 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 6-8 minutes more or until light brown (do not over-bake). Transfer to wire racks and let cool.

Place remaining morsels in small, heavy-duty plastic bag. Microwave on high 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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