| 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 |
| 1. | Heat oven to 350ºF. 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. |
| 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. |
| 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. |
| Increase first bake time to 35 to 37 minutes. |
|
| Italian for “twice baked,” biscotti are Italian biscuits—or cookies—that are ideal for dipping into coffee or dessert wine. This minty version would go especially well dipped in hot chocolate! |
|
| A drop of red food color will turn these peppermint cookies a sweet shade of blushing pink. |
Nutrition Information:
100 ( 25 ); 3 g ( 2 g); 20 mg; 60 mg; 17 g ( 0g); 1 g 2 %; 0%; 0%; 2 % 1 ; 1