Thursday, December 6, 2012

Day 6: Peppermint Biscotti

I did a biscotti a few years back and it was a mess so I vowed not to try them again, but here I am, trying it. I will never learn my lesson!  They may not look as cute as this picture, but at least they tasted good.

Peppermint Biscotti

3/4 cup butter, softened
3/4 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
3 eggs
2 teaspoons peppermint extract
3-1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup crushed peppermint candies
FROSTING: 2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening
1/2 cup crushed peppermint candies
 In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; stir in peppermint candy.
Gradually add to creamed mixture, beating until blended (dough will be stiff). Divide dough in half. On an ungreased baking sheet, shape each portion into a 12-in. x 2-1/2-in. rectangle.
Bake at 350° for 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 15 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on ungreased baking sheets.
 Bake for 12-15 minutes or until firm. Remove to wire racks to cool. In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Drizzle over biscotti; sprinkle with candy. Place on waxed paper until set. Store in an airtight container. Yield: about 3-1/2 dozen.

"We elves try to stick to the four main food groups: candy, candy canes, candy corns and syrup."

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