Peppermint Biscotti

By JimnShel1

Ingredients

• FROSTING:
• 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
• 2 cups (12 ounces) semisweet chocolate chips
• 2 tablespoons shortening
• 1/2 cup crushed peppermint candies

Preparation

Step 1

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.