Chocolate Chip Peppermint Biscotti – a delicious recipe with butter, sugar, eggs, peppermint, all-purpose, baking powder. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350u00b0. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in crushed candies and chocolate chips.
2
Divide dough in half. On a parchment paper-lined
3
, shape each portion into a 10x3- in. rectangle. Bake 30-35 minutes or until light brown. Cool on pans on wire racks 15 minutes or until firm.
4
Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on
5
, cut side down.
6
Bake 15-18 minutes or until crisp and golden brown. Remove from pans to wire racks to cool completely. Store between pieces of waxed paper in an airtight container.
971
kcal
Calories
38
g
Fat
132
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup butter, softened, 1-1/3 cups sugar, 3 large eggs, 1/2 teaspoon peppermint extract, and more.
Yes, Chocolate Chip Peppermint Biscotti falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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