I often refer to my old standby recipes for holiday sweets but this year I wanted to try something new. I have never really cooked with peppermint and have never made Biscotti, so, of course, I had to give it a whirl. I must add, while making Biscotti was a bit time consuming, it is a simple recipe to follow. I definitely will make this again.
Just a warning… the other two recipes are very sweet. I knew when I found them they would be rich, but as they say, “A little dab will do ya!” I really enjoyed cooking this pepperminty theme. I think each of these sweet treats will go perfectly with your afternoon tea.
Thank you to those who have been giving me great recipe ideas, I am working on a few fabulous dishes. Have a great holiday season folks.
¾ Cup Butter softened
¾ Cup Sugar
2 Teaspoons peppermint extract
3 ¼ Cups all-purpose flour
1 Teaspoon baking powder
¼ Teaspoon salt
1 Cup crushed peppermint candies
2 Cups (12 ounces) semisweet chocolate chips
2 Tablespoons shortening
½ Cup crushed peppermint candies
(In lieu of making your own frosting you can use Dolci Frutta hard chocolate shell.)
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 2½-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 ½-inch 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 (or brush) over biscotti; sprinkle with candy. Place on waxed paper until set. Store in an airtight container. Yield: about 3½ dozen Read More