Skip to Content
Français
Menu

Chipful Biscotti

  • Save Recipe
  • Prep 15 min
  • Total 40 min
  • Servings 30
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
A perfect accompaniment to your afternoon cup of tea.
Created Aug 25, 2009
  • Save
  • Share
  • Keep Screen On

Ingredients

  • 1 pkg (510 g) Pillsbury* Refrigerated Chocolate Chip Cookies
  • 1/2 cup (125 mL) all-purpose flour
  • 1 tbsp (15 mL) finely grated orange peel
  • 1 tbsp (15 mL) milk
  • 1/2 cup (125 mL) large flake oats
  • 1 oz (30 g) bittersweet chocolate, melted (optional)

Steps

  •  
    1
    Heat the oven to 325°F (160°C). Remove the dough from the package and transfer to a clean work surface. Knead in the flour and orange peel until well combined.
  •  
    2
    Form the dough into two 10 x 1-inch (25 x 2.5 cm) logs on a parchment paper-lined baking sheet. Press to flatten dough to 2-inches (5 cm) in width. Brush tops with milk.
  •  
    3
    Sprinkle evenly with oats and pat down gently. Bake for 25 minutes or until tops are just turning golden.
  •  
    4
    Cool on the baking sheet until the logs can be handled; transfer to a cutting board. Slice into 1/2-inch (1 cm) thick slices using a serrated knife.
  •  
    5
    Lay cut-side-down on parchment paper-lined baking sheets. Return to the oven for 6 minutes. Turn over and bake for 6 minutes more or until lightly browned and crisp.
  •  
    6
    Cool completely on a rack. Drizzle with melted chocolate (if using).

Expert Tips

  • Tip 1
    Tip: Try adding chopped toasted hazelnuts or almonds for a deliciously nutty crunch.

Nutrition Information

No nutrition information available for this recipe
© 2024 ®/TM General Mills All Rights Reserved