Dipped in melted chocolate and rolled in crushed peppermint candy, these flavorful biscotti are a favorite. They are among the many sweets I make for Christmas. —Paula Marchesi, Lenhartsville, Pennsylvania
Peppermint Biscotti
Peppermint Biscotti
Prep Time
1 hour
Cook Time
15 min
Yield
about 3-1/2 dozen
Ingredients
- 3/4 cup butter, softened
- 3/4 cup sugar
- 3 large eggs, room temperature
- 2 teaspoons peppermint extract
- 3-1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup crushed peppermint candies
- FROSTING:
- 2 cups semisweet chocolate chips
- 2 tablespoons shortening
- 1/2 cup crushed peppermint candies
Directions
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; stir in peppermint candy. Gradually add to creamed mixture, beating until blended (dough will be stiff).
- Divide dough in half. On an ungreased baking sheet, shape each portion into a 12x2-1/2-in. rectangle. Bake 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 15 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake 12-15 minutes or until firm. Remove to wire racks to cool.
- In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip 1 end of each slice into melted chocolate, allowing excess to drip off; sprinkle with candy. Place on waxed paper; let stand until set. Store in an airtight container.
Nutrition Facts
1 cookie: 121 calories, 5g fat (3g saturated fat), 24mg cholesterol, 63mg sodium, 17g carbohydrate (8g sugars, 1g fiber), 2g protein.
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