Chocolate Filled Biscotti

I will be making these tomorrow and it does take two days, the cream cheese dough needs to chill in the fridge overnight. And yes I have officially gained 5 pounds due to all this baking. And this is not traditional twice baked biscotti so it stays soft and not super hard.

Ingredients:

Cream cheese dough:

2 c. flour

1/2 tsp. baking powder

1/2 c. butter (1 stick), softened

3 oz plain cream cheese, softened

1/2 c. sugar

1/2 c packed brown sugar

1 egg

1 1/2 tsp. vanilla

Chocolate Filling:

1-14 oz can sweetened condensed milk

1 c. chocolate chips

1 c. walnuts, coarsely chopped (optional, you could use pecans, cashews, hazelnuts)

For the dough, in a small bowl mix flour, baking powder, and salt. In a large bowl with paddle attachment beat butter and cream cheese until well blended. Add the egg and mix well then add vanilla. reduce to low speed and gradually add flour mixture just until blended. Divide dough into three equal pieces. wrap separately in plastic and put in fridge overnight.

When ready the next day make chocolate filling first. In a saucepan heat sweetened condensed milk and chocolate over medium heat just until chocolate melts. Remove from heat and add walnuts, or whatever nut you choose. Set aside and let cool to room temp. Now preheat your oven to 350 degrees F.  and grease your cookie sheet. Remove one piece of dough and on a lightly floured piece of wax or parchment paper roll out dough into a rectangle about the size of a piece of notebook paper. Just make sure it's an even rectangle. Spread heaping 1/4 c. filling down the middle lengthwise. Starting from a long side fold over filling using the paper to help it over. then fold the other side over the filling so it overlaps. Pick up waxed paper and flip your cookie log onto the cookie sheet seam side down. Repeat with another one and bake 2 at a time for 20-22 minutes or until edges are lightly golden. Let cool on sheet for 2 minutes then transfer to wire racks. While cooling prepare remaining of dough and filling and finish baking. When completely cool slice crosswise on diagonal to make 12 equal pieces. Sprinkle with powdered sugar or dunk half in melted milk or white chocolate, or drizzle chocolate on top. Roll chocolate dipped ones in chopped peanuts or sprinkles. Wrap tightly in plastic to store.