Coffee shop biscotti made with refrigerated cookie dough!
High Altitude (3500-6500 ft): Add 1/4 cup all-purpose flour to cookie dough in bowl.
Pillsbury Bake-off Winner*
1 (16.5 ounce) roll Pillsbury® refrigerated chocolate chip cookies
1 1/2 teaspoons vanilla
1/2 teaspoon rum extract
1 1/2 cups chopped almonds, hazelnuts (filberts) or pecans, lightly toasted*
1 cup semisweet chocolate chips
Heat oven to 350°F.
Grease with shortening and flour large cookie sheet.
In large bowl, break up cookie dough.
Sprinkle vanilla and rum extract over dough; mix well.
Stir toasted almonds into dough.
Divide dough into 4 equal portions; shape each into 8x1-inch log.
On cookie sheet, place logs 3 inches apart; flatten each log until about 1 1/2 inches wide.
Bake 15 to 20 minutes or until golden brown.
Cool 15 minutes.
Reduce oven temperature to 200°F.
With serrated knife, carefully cut each log into 10 (3/4-inch) slices.
On same cookie sheet, place slices, cut side down.
Return to oven; bake 1 hour. Remove cookies from cookie sheet to cooling rack.
Cool completely, about 20 minutes.
Meanwhile, in small microwavable bowl, place chocolate chips.
Microwave on High 1 minute.
Stir; microwave 1 minute longer, stirring every 15 seconds.
Line cookie sheet with waxed paper.
Dip 1/4 of each cookie into melted chocolate; place on cookie sheet.
Refrigerate until chocolate is set, about 10 minutes.
*To toast almonds, spread on cookie sheet; bake at 350°F 5 to 7 minutes, stirring occasionally, until golden brown. Or spread almonds in thin layer in microwavable pie pan; microwave on High 4 to 7 minutes, stirring frequently, until golden brown.