Receta Peppermint Sourdough Biscotti
Peppermint Sourdough Biscotti
- Biscotti
- 3/4 cup butter, softened
- 3/4 cup sugar
- 3 eggs
- 2 teaspoons peppermint extract
- 1/2 cup sourdough starter
- 3-1/4 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup crushed peppermint candy
- Frosting
- 2 cups (12 oz) dark chocolate chips
- 2 Tablespoons shortening
- 1/2 cup crushed peppermint candy
- Note: I had leftover melted dark Ambrosia chocolate (from my Holiday candy making). I used that for drizzling:)
Note Note: Chopped Peppermint Candies get very Hot and Sticky!!!! Be Careful!!
In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract. Stir in starter. Combine the flour, baking powder and salt; stir in peppermint candies. Gradually add to creamed mixture, beating until blended. (dough will be stiff)
Divide dough in half. On an ungreased baking sheet, roll each portion into a 12 x 2 inch rectangle. Bake at 350º for 25-30 mins or until golden brown. Carefully remove to wire racks; cool for 15 mins.
Transfer to a cutting board; cut diagonally with a serrated sharp knife into 1/2 inch slices. Place cut side down on ungreased baking sheets. Bake for 12-15 mins of until firm. Remove to wire racks to cool.
In a microwave proof bowl, melt chocolate chips ans shortening; stir until smooth. Drizzle chocolate over biscotti and sprinkle with crushed peppermint candies.
This recipe is adapted from a recipe I found in: Taste of Home Cookies Cookbook.www.tasteofhome.com
I wish Everyone a Merry Christmas and A Happy New Year!