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
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
-
Step1Heat 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.
-
Step2Bake 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.
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Step3Melt 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;Tips from the Betty Crocker Kitchens
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