Peppermint Biscotti

READY IN: 1hr 30mins
SERVES: 16-20




  • Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
  • Combine the flour, baking powder, and salt in a medium bowl. Set aside.
  • Cream together the sugar and butter in a large bowl.
  • Beat in the water, peppermint extract and eggs.
  • Add the flour mixture, 1/2 c crushed candies and almonds.
  • Mix until just blended.
  • Divide the dough in half and shape each half into a 10x3 log on a prepared cookie sheet.
  • Bake 30 minutes.
  • Let cool 15 to 20 minutes.
  • Using a serrated knife, cut the logs diagonally into 1/2 inch slices.
  • Place on cookie sheet and bake 15 minutes, turn and bake 15 minutes until edges are brown.
  • Remove and cool on wire racks.
  • Dip each cookie halfway into melted chocolate.
  • Before chocolate sets dip the ends into remaining crushed candies.