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Chocolate Peppermint Biscotti

Chocolate Peppermint Biscotti

No need to spend coffee shop prices on these yummy Italian dunkers. Use this easy-to-follow recipe to make your own crispy cookies.

Ingredients

Instructions

  1. Heat oven to 350 degrees F. Lightly grease cookie sheet.
  2. Mix sugar, butter, peppermint extract and eggs in large bowl with spoon until blended.
  3. Stir in flour, baking powder and salt. Stir in 1/2 cup candies and 1/2 cup chocolate chips (dough will be stiff).
  4. Divide dough in half. Shape each half into 10 x 2-inch rectangle on cookie sheet.
  5. Bake for 30 to 35 minutes or until light golden brown.
  6. Cool on cookie sheet for 15 minutes. Cut crosswise into 1/2-inch slices.
  7. Place slices, cut sides down, on cookie sheet.
  8. Bake for about 15 minutes or until light brown and crisp. Immediately remove from cookie sheet to wire rack.
  9. Melt chocolate chips over low heat, stirring occasionally. Dip half of each biscotti into melted chocolate; sprinkle with crushed candies.
  10. Cool completely on waxed paper.

Yield: 3 1/2 dozen cookies

High Altitude (3500-6500 ft) Increase first bake time to 35 to 37 minutes.

Did You Know...Italian for “twice baked,” biscotti are Italian biscuits—or cookies—that are ideal for dipping into coffee or dessert wine. This minty version would go especially well dipped in hot chocolate!

Special Touch: A drop of red food color will turn these peppermint cookies a sweet shade of blushing pink.

Nutrition Information: 1 Serving: Calories 100 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 2 g); Cholesterol 20 mg; Sodium 60 mg; Total Carbohydrate 17 g (Dietary Fiber 0g); Protein 1 g

Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%; Iron 2 %

Exchanges: 1 Fruit; 1 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

Reprinted with permission from Betty Crocker 2007/TM General Mills.


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