Peppermint Chocolate Biscotti |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Modeled this after the Sunrise Biscotti Recipe also you don't have to use pecans you can use almonds or walnuts to. really good with milk to Ingredients:
1/4 cup butter |
3/4 cup white sugar |
2 tablespoons honey |
1/2 teaspoon almond extract |
2 eggs |
3 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup chocolate chips |
1/2 cup sliced almonds |
1 teaspoon peppermint extract |
Directions:
1. Preheat oven to 325 degrees.
2. Mix all ingredients in a mixer or bowl.
3. Cream all ingredients until light and fluffy
4. Turn out onto lightly floured surface and divide in two half's.
5. Roll one half into 1 foot long by 2 in wide log then place on cookie sheet.
6. Repeat with other half.
7. Bake 20 min or until golden brown.
8. Take the logs out and let cool for 10 min or until cool enough to touch.
9. Cut them into 1 inch slices.
10. Return to baking sheet so there is a little room in between each one.
11. Bake 10 minutes
12. Take them out let cool.
13. Flip them over so the side that was facing up is now facing down.
14. Then bake for 10 minutes.
15. Take out then eat!
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