Peppermint Chocolate Almond Crisps
Total TimePrep: 30 min. + standing Bake: 20 min. + cooling
- 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
- 1/4 cup all-purpose flour
- 1/4 cup slivered almonds, coarsely chopped
- 1 tablespoon grated lemon zest
- 1 teaspoon peppermint extract
- 1 cup semisweet chocolate chips
- 1 tablespoon shortening
- Chopped candy canes and almond slivers, optional
- Preheat oven to 325°. Place cookie dough in a small bowl; let stand at room temperature 15-20 minutes to soften. Add flour, almonds, zest and extract; beat until blended.
- Divide dough in half. On a parchment-lined baking sheet, shape each portion into a 12x2-in. rectangle. Bake until golden brown and crisp, 20-25 minutes. Cool on pan 2 minutes. Remove to a wire rack to cool completely.
- Transfer baked rectangles to a cutting board. Using a serrated knife, cut into 1-in. slices.
- In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip one end of each biscotti into melted chocolate, allowing excess to drip off. If desired, sprinkle with candy canes and almond slivers. Place on waxed paper; let stand until set. Store between pieces of waxed paper in an airtight container.
Nutrition Facts1 cookie: 135 calories, 7g fat (2g saturated fat), 2mg cholesterol, 65mg sodium, 18g carbohydrate (11g sugars, 1g fiber), 1g protein.
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Aug 13, 2019
OMG i can not say enough good things about this recipe and with cookie dough - it is totally amazing - i did use sprinkles instead of candy canes because it is summer - awesome