Nutty Chocolate Chip Biscotti...Jan Taylor  
Posted by: Pepper Sun, 1 May 2005, at 4:28 p.m.
Source: Jan Taylor

Ingredients:
1 roll (18 oz.) Pillsbury refrigerated chocolate chip cookies
1-1/2 tsp. vanilla
1/2 tsp. rum extract
1-1/2 cups chopped almonds, hazelnuts or pecans, lightly toasted
1 cup semisweet chocolate chips
 

Directions:
Heat oven to 350º. Grease large cookie sheet with shortening; lightly flour. Into large bowl, break up cookie dough. Sprinkle vanilla and rum extract over dough; mix well. Stir in toasted almonds.

Divide dough into 4 equal portions; shape each into 8x1 - inch log. Place logs 3 inches apart on cookie sheet; flatten each until about 1-1/2 inches wide.

Bake 15 to 30 minutes or until golden brown. Cool 15 minutes. Reduce oven temperature to 200º.

With serrated knife, carefully cut each log into 10 (3/4 inch) slices; place cut side down on same cookie sheet.

Return to oven; bake at 200º 1 hour. Remove cookies from cookie sheet; cool completely, about 20 minutes. Meanwhile, in small microwave bowl, microwave chocolate chips on high 1 minute. Stir; microwave 1 minute longer, stirring every 15 seconds, until smooth.

Dip 1/4 of each cookie into melted chocolate; place on waxed paper-lined cookie sheet. Refrigerate 10 minutes to set chocolate before storing.

Makes 40 cookies