The mixture of blueberries and white chocolate chips flowing through this crunchy cookie is a delectable companion to a steaming cup of coffee. This recipe begins with a pre-packaged blueberry muffin mix and ends with happy taste buds.
Ingredients: 1 package (18.25 - 18.9 ounce)blueberry muffin mix with can of blueberries, 3/4 cup all-purpose flour, 1/2 cup (1 stick)butter, melted and cooled slightly, 2 large eggs, slightly beaten, 2 cups white chocolate chips.
Instructions: Preheat oven to 350 degrees. Grease 2 baking sheets; set aside. Drain blueberries; set aside.
Combine muffin mix, flour, butter and eggs just until combined in large mixing bowl. Fold in 1 1/2 cups white chocolate chips and drained blueberries with floured hands. Shape half of the dough into a 12-inch-long roll (dough will be sticky). Place on prepared cookie sheet; flatten slightly until about 2 inches wide. Repeat with remaining dough.
Bake in preheated 350 degree oven 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 (still 350 degrees) for 10 minutes. Turn slices over and bake 6-8 minutes more or until light brown (do not overbake). Transfer to wire racks to cool.
Place remaining white chocolate chips in small heavy-duty plastic bag. Microwave for 20 seconds; knead bag tomix. Microwave at additional 10-second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over each 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.
Makes about 2 dozen biscotti.
This recipe came from a pamphlet put out by Nestle and distributed through local grocery stores entitled "Very Best Baking" Easter 2007.
Cookies Rule
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