Prep Time 25m
Cook Time 45m
Ready Time 90m
Yield 24 biscotti

  • Crisco® Original No-Stick Cooking Spray
  • 1 (15.6 oz.) package Pillsbury™ Cranberry Flavored Quick Bread & Muffin Mix
  • 1/2 cup butter, melted
  • 2 large eggs
  • 1 cup white baking chips, divided
Preparation Directions
  • Step 1Heat oven to 350°F. Combine quick bread mix, butter and eggs in large bowl. Stir 50 to 75 strokes with spoon until mix is moistened. Stir in 1/2 cup white baking chips. Place dough on parchment paper. Divide dough in half, forming each half into a 8 x 2-inch loaf. Chill 30 minutes.
  • Step 2Transfer loaves on parchment paper to baking sheets. Place each loaf about 4-inches apart. Bake 25 to 30 minutes or until light golden brown. Remove from oven. Cool 15 minutes. Cut each loaf into 3/4-inch slices. Place slices cut-side down and 1-inch apart on same cookie sheet.
  • Step 3Bake an additional 18 to 20 minutes, turning once, until golden brown. Remove from oven. Cool 10 minutes. Melt remaining white baking chips. Drizzle over biscotti.
  • TipHigh Altitude (above 3500 ft.): Add 2 tablespoons flour to dry quick bread mix. Bake as directed.
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