Chocolate Peppermint Biscotti

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Tim Dineen

 

  • 2 1/4 cups flour
  • 1/2 cup cocoa powder
  • 2 tsp baking powder
  • 1 cube (stick) butter
  • 2/3 cup sugar
  • 3 eggs
  • 3 tbsp bourbon
  • 1 cup chopped peppermint bark
  • 1 cup chopped dark chocolate

Preheat oven to 350°.

Sift together dry ingredients.  Cream sugar and butter, add eggs one at a time. Add bourbon.

Mix in flour.  Mix in peppermint bark and chocolate.

Divide dough in half.  With floured hands, shape into logs.  Place on parchment-lined cookie sheets and bake for 20 to 25 minutes.

Cool completely.  Slice into 1/4 to 1/2″ slices and toast on both sides in 350° oven for another 20 or so minutes.[/vc_column_text][/vc_column][vc_column width=”1/4″][vc_accordion active_tab=”0″][vc_accordion_tab title=”Appetizers” tab_id=”1556735879-1-77a5ed-779e”][vc_column_text][pagelist child_of=”7616″][/vc_column_text][/vc_accordion_tab][vc_accordion_tab title=”Beverages” tab_id=”1556735879-2-71a5ed-779e”][vc_column_text][pagelist child_of=”7620″][/vc_column_text][/vc_accordion_tab][vc_accordion_tab title=”Cookies and Candy” tab_id=”1556736016018-2-5a5ed-779e”][vc_column_text][pagelist child_of=”3350″][/vc_column_text][/vc_accordion_tab][vc_accordion_tab title=”Desserts and Breads” tab_id=”1556736045346-3-0a5ed-779e”][vc_column_text][pagelist child_of=”7614″][/vc_column_text][/vc_accordion_tab][vc_accordion_tab title=”Main Dishes” tab_id=”1556736061867-4-2a5ed-779e”][vc_column_text][pagelist child_of=”7624″][/vc_column_text][/vc_accordion_tab][vc_accordion_tab title=”Side Dishes” tab_id=”1556736082554-5-3a5ed-779e”][vc_column_text][pagelist child_of=”7626″][/vc_column_text][/vc_accordion_tab][/vc_accordion][/vc_column][/vc_row]

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