Nutty Chocolate Chip Biscotti

Ingredients

• 18 ounces roll refrigerated chocolate chip cookie dough
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon rum extract
• 1 1/2 cups almonds, toasted, chopped
• 1 cup semi-sweet chocolate chips

Directions

1. 1

   Preheat oven to 350 degrees F & grease & flour a large cookie sheet.

2. 2

   In large bowl, break up cookie dough.

3. 3

   Sprinkle vanilla & rum extract over dough & mix well.

4. 4

   Stir toasted almonds into dough.

5. 5

   Divide dough into 4 equal portions, shaping each into an 8"x1" log.

6. 6

   Place logs 3 inches apart on prepared cookie sheet, then flatten each to about 1 1/2 inches wide.

7. 7

   Bake 15-20 minutes or until golden brown, then cool for 15 minutes.

8. 8

   Reduce oven temperature to 200 degrees F.

9. 9

   With serrated knife, cut each log into 10 slices, then place slices, cut side down on the same cookie sheet.

10. 10

    Return to oven & bake another 45 minutes to 1 hour, depending on how crisp you want the biscotti to be.

11. 11

    Remove from cookie sheet & cool completely, about 20 minutes.

12. 12

    Meanwhile, place chocolate chips in small microwavable bowl & microwave on high for 1 minute.

13. 13

    Stir, then microwave an additional minute, stirring every 15 seconds.

14. 14

    When chips are melted, dip about 1/4 of one end of each biscotti into melted chocolate, then set each on a waxed-paper-covered cookie sheet.

15. 15

    Refrigerate at least 10 minutes to set the chocolate before storing in an airtight container.