Peppermint Biscotti

Peppermint Biscotti
Peppermint Biscotti

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    cup butter, softened

  • 3/4

    cup Imperial Sugar® / Dixie Crystals® Granulated Sugar

  • 3

    eggs

  • 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 (12 ounces) semisweet chocolate chips

  • 2

    tablespoons shortening

  • 1/2

    cup crushed peppermint candies

Directions

In a large bowl, cream butter and sugar. Add eggs, one 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 12-in. x 2-1/2-in. rectangle. Bake at 350° for 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 for 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. Drizzle over biscotti; sprinkle with candy. Place on waxed paper until set. Store in an airtight container. Yield: about 3-1/2 dozen.

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