Blueberry-White Biscotti

Prep time:30-35 minutes
Bake time: 43 minutes
Makes 2 dozen cookies


Ingredients
1 can( 3 1/2 oz. ) blueberries
1 package (18 1/4 oz) blueberry muffin mix *some mixes come with can of blueberries but i would use a separate can
3/4 cup all-purpose flour
1/2 cup butter or margarine, melted and cooled slightly
2 large eggs, slightly beaten
1 package (12 oz.) white chocolate chips


Directions:
Preheat the over to 350 degrees F. Grease 2 large cookie sheets. Drain the blueberries and set aside. Combine the Muffin mix, flour, butter, and eggs just until blended in a large bowl. Fold in 1 1/2 cups of the white chocolate chips and the drained blueberries. Transfer the dough to a floured surface. Divide the dough in half. With floured hands, shape the down into two 12 -inch logs ( dough is very sticky). Place one log on each cookie sheet. Press the top of each log so it is about 2 inches wide. * i know this is crazy but i used a ruler to make sure they were correct it worked well


Bake for 25 minutes, rotating the cookie sheets between upper and lower over racks halfway through baking, or until a wooden toothpick inserted near the center of each log comes out clean. Transfer the cookie sheets to wire racks and cook the logs for 1 hour. Transfer the logs to a large diagonal into 3/4 inch thick slices. Place the slices, cut side down, on the cookie sheets. Bake for 10 minutes. Turn the slices over and bake for 6 to 8 minutes longer, or until light brown ( do not overbake). Transfer biscotti to racks to cool completely.


Place the remaining 1/2 cup chips in a small resealable plastic bag. Microwave on high for 20 seconds and knead the bag to mix. Microwave at addittional 10 second intervals, kneading until smooth. Cuta small hole in the corner of the bag. Squeeze the chocolate to drizzle over the biscotti. Let stand until the chocolate is set. Store in an airtight container for up to 24 hours, or freeze up to 3 months.