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A perfect Italian Christmas Cookie recipe for the holidays. The tasty combination of peppermint and chocolate are very festive.
This is a version of Chocolate-Peppermint Biscotti by GoldMedal
“These cookies are very festive and great with coffee or espresso.”
Recipe by Charly
Prep Time
25min
Total Time
1hr30min
Servings
31/2 dozen cookies
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Heat oven to 350ºF. Lightly grease cookie sheet. Mix sugar, butter, peppermint extract and eggs in large bowl with spoon until blended. Stir in flour, baking powder and salt. Stir in 1/2 cup candies and 1/2 cup chocolate chips (dough will be stiff). Divide dough in half. Shape each half into 10x2-inch rectangle on cookie sheet.
Bake 30 to 35 minutes or until light golden brown. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake about 15 minutes or until light brown and crisp. Immediately remove from cookie sheet to wire rack.
Melt chocolate chips over low heat, stirring occasionally. Dip half of each biscotti into melted chocolate; sprinkle with crushed candies. Cool completely on waxed paper.
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