Blueberry White Morsels Biscotti - cooking recipe

Ingredients

1 (18 1/4 ounce) package blueberry muffin mix, with can blueberries
3/4 cup flour
1/2 cup butter, melted, cooled
2 large eggs, beaten
2 cups NESTLE(R) TOLL HOUSE(R) Premier White Morsels, divided

Preparation

Preheat ove to 350 degrees F.
Grease 2 baking sheets.
Drain blueberries; set aside.
Combine muffin mix, flour, butter and eggs just until combined in large bowl.
Fold in 1-1/2 cups morsels and drained blueberries with floured hands.
Shape half of the dough into a 12inch long roll (dough may be sticky).
Place on a prepared cookie sheet; flatten slightly until about 2 inches wide.
Repeat with remaining dough.
Bake for about 25 minutes or until a wooded toothpick inserted near the centers comes out clean.
Cool on baking sheets on wire rack for 1 hour.
Cut each roll diagonally into 3/4 inch slices with serrared knife.
Place slices, cut sides down on ungreased baking sheets.
Bake for 10 minutes.
Turn slices over and bake 6-8 minute more or until light brown, (do not overbake).
Transfer to wire racks and let cool.
Place remaining morsels in small heavy-duty plastic bag.
Microwave on High (100%) power for 20 seconds, knead bag to mix.
Microwave at additional 10-second intervals, kneading until smooth.
Cut a small hole in corner of bag; squeeze to drizzle biscotti.
Let stand until drizzle is set.
Store in an airtight container at room temperature up to 24 hours or freeze up to 3 months for longer storage.