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Chocolate-Peppermint Biscotti
Chocolate-Peppermint Biscotti
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Prep Time:
25 minutes
Total Time:
1 hour 30 minutes
Save money by making homemade Italian dunker cookies with this simple and delicious recipe.
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 cup coarsely crushed hard peppermint candies
  • 1/2 cup miniature semisweet chocolate chips
  • Semisweet chocolate chips, if desired
  • Crushed hard peppermint candies, if desired
Instructions:
  • Preheat oven to 350°F and lightly grease a cookie sheet. In a large bowl, mix sugar, butter, peppermint extract, and eggs with a spoon until well combined. Add flour, baking powder, and salt, then stir in 1/2 cup candies and 1/2 cup chocolate chips (dough will be stiff). Divide the dough in half and shape each half into a 10x2-inch rectangle on the cookie sheet.
  • Bake for 30 to 35 minutes until lightly golden. Allow to cool on the cookie sheet for 15 minutes. Slice crosswise into 1/2-inch pieces and place them cut side down on the cookie sheet. Bake for about 15 minutes until crisp and lightly browned. Transfer to a wire rack immediately.
  • Gently melt chocolate chips on low heat, stirring occasionally. Dip half of each biscotti into the melted chocolate and top with crushed candies. Let them cool completely on waxed paper.

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