Nutty Chocolate Chip Biscotti
Wow! Coffee shop biscotti made with refrigerated cookie dough!
Heat oven to 350°F. Line a cookie sheet with Reynolds® Parchment Paper. 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 Reynolds® Parchment 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.