Peppermint Chocolate Almond Crisps – a delicious recipe with all-purpose, slivered almonds, lemon zest, peppermint, chocolate chips, shortening. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0. Place cookie dough in a small bowl; let stand at room temperature 15-20 minutes to soften. Add flour, almonds, zest and extract; beat until blended.
2
Divide dough in half. On a parchment-lined
3
, shape each portion into a 12x2-in. rectangle. Bake until golden brown and crisp, 20-25 minutes. Cool on pan 2 minutes. Remove to a wire rack to cool completely.
4
Transfer baked rectangles to a cutting board. Using a serrated knife, cut into 1-in. slices.
5
In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip one end of each biscotti into melted chocolate, allowing excess to drip off. If desired, sprinkle with candy canes and almond slivers. Place on waxed paper; let stand until set. Store between pieces of waxed paper in an airtight container.
409
kcal
Calories
18
g
Fat
59
g
Carbs
5
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 8 ingredients. The key ingredients include: 1 tube (16-1/2 ounces) refrigerated sugar cookie dough, 1/4 cup all-purpose flour, 1/4 cup slivered almonds, coarsely chopped, 1 tablespoon grated lemon zest, and more.
Yes, Peppermint Chocolate Almond Crisps falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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