Blueberry White Morsels Biscotti

• package blueberry muffin mix, with can blueberries1 ounce
• flour↗3⁄4 cup
• butter, melted, cooled↗1⁄2 cup
• large eggs, beaten↗2
• NESTLÉ® TOLL HOUSE® Premier White Morsels, divided↗2 cups

Step-by-step instructions

1. 1

   Preheat ove to 350 degrees F.

2. 2

   Grease 2 baking sheets.

3. 3

   Drain blueberries; set aside.

4. 4

   Combine muffin mix, flour, butter and eggs just until combined in large bowl.

5. 5

   Fold in 1-1/2 cups morsels and drained blueberries with floured hands.

6. 6

   Shape half of the dough into a 12inch long roll (dough may be sticky).

7. 7

   Place on a prepared cookie sheet; flatten slightly until about 2 inches wide.

8. 8

   Repeat with remaining dough.

9. 9

   Bake for about 25 minutes or until a wooded toothpick inserted near the centers comes out clean.

10. 10

    Cool on baking sheets on wire rack for 1 hour.

11. 11

    Cut each roll diagonally into 3/4 inch slices with serrared knife.

12. 12

    Place slices, cut sides down on ungreased baking sheets.

13. 13

    Bake for 10 minutes.

14. 14

    Turn slices over and bake 6-8 minute more or until light brown, (do not overbake).

15. 15

    Transfer to wire racks and let cool.

16. 16

    Place remaining morsels in small heavy-duty plastic bag.

17. 17

    Microwave on High (100%) power for 20 seconds, knead bag to mix.

18. 18

    Microwave at additional 10-second intervals, kneading until smooth.

19. 19

    Cut a small hole in corner of bag; squeeze to drizzle biscotti.

20. 20

    Let stand until drizzle is set.

21. 21

    Store in an airtight container at room temperature up to 24 hours or freeze up to 3 months for longer storage.