This was my first time making peppermint biscotti but it quickly became my favorite treat this year. I adapted this recipe from Taste of Homes Cookies cookbook. I say adapted because I could only get about 1/4 cup of my peppermints to crush so I basically left them out. It made about 3 dozen pieces.
3/4 cup butter, softened
3/4 cup sugar
2.5 teaspoons peppermint extract
3 1/4 cup all purpouse flour
1 tsp baking powder
* 1 cup crushed peppermints (if you can crush yours!)
12 oz semis sweet chocolate chips
2 tablespoons shortening
Cream butter and sugar. Add eggs one a time. Beat in extract. Stir in flour and baking powder until well blended.If desired add in 1 cup crushed peppermint candy.
Divide dough in half and roll out onto a baking sheet. Bake at 350 for 25 minutes or until golden brown. Move to a wire rack and cool for 15 minutes.
On a cutting board, slice diagonally. Place cut side down on ungreased baking sheet. Bake 12-15 minutes. Remove to wire rack and cool.
Meanwhile, melt chocolate and shortening, stirring until smooth. Dip the biscotting in chocolate. If desired, roll in peppermints or in sprinkles. Place on waxed paper until set.