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1
Preheat ove to 350 degrees F.
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2
Grease 2 baking sheets.
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3
Drain blueberries; set aside.
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4
Combine muffin mix, flour, butter and eggs just until combined in large bowl.
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5
Fold in 1-1/2 cups morsels and drained blueberries with floured hands.
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6
Shape half of the dough into a 12inch long roll (dough may be sticky).
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7
Place on a prepared cookie sheet; flatten slightly until about 2 inches wide.
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8
Repeat with remaining dough.
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9
Bake for about 25 minutes or until a wooded toothpick inserted near the centers comes out clean.
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10
Cool on baking sheets on wire rack for 1 hour.
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11
Cut each roll diagonally into 3/4 inch slices with serrared knife.
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12
Place slices, cut sides down on ungreased baking sheets.
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13
Bake for 10 minutes.
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14
Turn slices over and bake 6-8 minute more or until light brown, (do not overbake).
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15
Transfer to wire racks and let cool.
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16
Place remaining morsels in small heavy-duty plastic bag.
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17
Microwave on High (100%) power for 20 seconds, knead bag to mix.
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18
Microwave at additional 10-second intervals, kneading until smooth.
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19
Cut a small hole in corner of bag; squeeze to drizzle biscotti.
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20
Let stand until drizzle is set.
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21
Store in an airtight container at room temperature up to 24 hours or freeze up to 3 months for longer storage.
