Blueberry White Morsels Biscotti

Recipe by litldarlin
READY IN: 50mins
YIELD: 2 dozen


  • 1
    (18 1/4 ounce) package blueberry muffin mix, with can blueberries
  • 34
    cup flour
  • 12
    cup butter, melted, cooled
  • 2
    large eggs, beaten
  • 2
    cups NESTLÉ® TOLL HOUSE® Premier White Morsels, divided


  • Preheat ove to 350 degrees 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 12inch 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 wooded 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 serrared knife.
  • Place slices, cut sides down on ungreased baking sheets.
  • Bake for 10 minutes.
  • Turn slices over and bake 6-8 minute 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.