Chocolate Peppermint Biscotti
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!
No need to spend coffee shop prices on these yummy Italian dunkers. Use this
easy-to-follow recipe to make your own crispy cookies.
- 1 1/3 cups sugar
- 1/2 cup butter or margarine, softened
- 1/2 teaspoon peppermint extract
- 3 eggs
- 3 cups Gold Medal all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup coarsely crushed hard peppermint candies
- 1/2 cup miniature semisweet chocolate chips
- Semisweet chocolate chips, if desired
- Crushed hard peppermint candies, if desired
- Heat oven to 350 degrees F. Lightly grease cookie sheet.
- Mix sugar, butter, peppermint extract and eggs in large bowl with spoon until
- Stir in flour, baking powder and salt. Stir in 1/2 cup candies and 1/2 cup chocolate
chips (dough will be stiff).
- Divide dough in half. Shape each half into 10 x 2-inch rectangle on cookie sheet.
- Bake for 30 to 35 minutes or until light golden brown.
- Cool on cookie sheet for 15 minutes.
Cut crosswise into 1/2-inch slices.
- Place slices, cut sides down, on cookie sheet.
- Bake for about 15 minutes or until
light brown and crisp. Immediately remove from cookie sheet to wire rack.
- Melt chocolate chips over low heat, stirring occasionally. Dip half of each biscotti
into melted chocolate; sprinkle with crushed candies.
- 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.
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.
Recipe and photo credit (used with permission):
Betty Crocker 2007/TM General Mills