Easy Chocolate Biscotti

Name: Easy Chocolate Biscotti
Prep time: 15 min
Total time: 2 min
Ingredients: 1 roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough; 1/3 cup unsweetened baking cocoa; 1/2 teaspoon almond extract; 1/2 cup sweetened dried cranberries; 1/2 cup sliced almonds, toasted; 4 oz semisweet baking chocolate, chopped

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Prep Time: 15 minutes

Total: 2 hours, 20 minutes

Servings: 24

Author : Pillsbury Kitchens

easy chocolate biscotti

Ingredients

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1 roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough1/3 cup unsweetened baking cocoa1/2 teaspoon almond extract1/2 cup sweetened dried cranberries1/2 cup sliced almonds, toasted4 oz semisweet baking chocolate, chopped

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Instructions

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Step 1

Heat oven to 350°F. Line cookie sheet with cooking parchment paper. In large bowl, break up cookie dough. Stir in cocoa and almond extract until well blended. Stir in cranberries and almonds. Divide dough in half. On cookie sheet, shape each half into 10x2-inch rectangle, about 3/4 inch thick and 4 inches apart.

Step 2

Bake 25 to 30 minutes or until center is firm to the touch. Cool 15 minutes. With serrated knife, carefully cut baked rectangles diagonally into 1/2-inch slices. On same cookie sheet, place slices, cut sides down.

Step 3

Bake 8 minutes. Carefully turn slices over; bake 8 minutes longer or until crisp. Cool completely on cookie sheet.

Step 4

In small microwavable bowl, microwave chocolate uncovered on High 1 minute, stirring after 30 seconds, until softened and chocolate can be stirred smooth. Drizzle chocolate over biscotti. Refrigerate 30 minutes or until set.