Shortbread Biscotti
- 15 Minutes
- 24 People
- Easy
- Favorite
Dip in coffee and enjoy for breakfast, snacks, dessert. Technically not biscotti but let’s just go with it! In partnership with The Wanderlust Kitchen.
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Ingredients
- 3 (5.3 oz) boxes Walkers Pure Butter Shortbread
- 4 ounces white chocolate chips
- ¼ cup crushed macadamia nuts
- 4 ounces dark chocolate chips
- ¼ cup sliced almonds, roughly chopped
- 4 ounces milk chocolate chips
- ¼ cup finely chopped pretzel pieces
Method
1
Place a wire baking rack or piece of wax paper over a baking sheet.
2
Open the boxes of shortbread and remove the cookies from the packaging.
3
Melt the white chocolate chips by placing them in a glass bowl set over a pot of simmering water. Use a spatula to stir the chips until melted. Remove from heat.
4
Submerge a piece of shortbread halfway into the melted chocolate, then allow any excess chocolate to drip off of the cookie back into the bowl.
5
Hold the chocolate-coated cookie over the baking rack or wax paper, then sprinkle crushed macadamia nuts onto the chocolate coating.
6
Place on the baking rack to set; repeat with 7 more cookies (one box total).
7
Melt the dark chocolate by placing the chips in a microwave-safe bowl and heating for 15 seconds at a time in the microwave, stirring with a spatula in between heating intervals. Once melted, repeat the dipping and coating process with the second box of shortbread (8 cookies) and the sliced almonds.
8
Melt the milk chocolate chips in the microwave using the same method, then proceed to coat the remaining 8 cookies with milk chocolate and top with pretzel.
9
Store in an air-tight container.
