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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

November 30 2012

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.