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Chocolate-Peppermint Biscotti

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By Betty Crocker Kitchens
Updated May 6, 2005
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No need to spend coffee shop prices on these yummy Italian dunkers. Use this easy-to-follow recipe to make your own crispy cookies.

Chocolate-Peppermint Biscotti

  • Prep Time 25 min
  • Total 1 hr 30 min
  • Servings 3
  • Ingredients 11
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Ingredients

  • 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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Lighly grease cookie sheet. Mix sugar, butter, peppermint extract and eggs in large bowl with spoon until blended. 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 10x2-inch rectangle on cookie sheet.
  • Step 
    2
    Bake 30 to 35 minutes or until light golden brown. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake about 15 minutes or until light brown and crisp. Immediately remove from cookie sheet to wire rack.
  • Step 
    3
    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.

Nutrition

100 Calories
3 g Total Fat
1 g Protein
17 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
25
Total Fat
3 g
Saturated Fat
2 g
Cholesterol
20 mg
Sodium
60 mg
Potassium
20 mg
Total Carbohydrate
17 g
Dietary Fiber
0g
Protein
1 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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