Subj : BH&G 2518
To   : All
From : Dave Drum
Date : Sun Apr 25 2021 19:41:40

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Double-Chocolate Peppermint Biscotti
 Categories: Cookies, Chocolate, Snacks
      Yield: 42 Servings
 
    1/2 c  Butter; softened
    2/3 c  Sugar
    1/4 c  Unsweetened cocoa powder
      2 ts Baking powder
    1/2 ts Salt
      2 lg Eggs
      1 ts Peppermint extract
  1 3/4 c  All-purpose flour
      4 oz Bittersweet chocolate;
           - chopped
      8 oz Vanilla-flavor candy
           - coating; melted
    1/4 c  Crushed peppermint candies
 
  Lightly grease two cookie sheets; set aside. In a large
  bowl beat butter with an electric mixer on medium to high
  speed for 30 seconds. Add sugar, cocoa powder, baking
  powder, and salt. Beat until combined, scraping bowl
  occasionally. Beat in eggs and peppermint extract until
  combined. Beat in as much of the flour as you can with the
  mixer. Using a wooden spoon, stir in any remaining flour
  and the bittersweet chocolate.
  
  Divide dough into four portions. Wrap each portion in
  plastic wrap or waxed paper. Chill for 30 to 60 minutes or
  until dough is easy to handle.
  
  Set oven @ 375ºF/190ºC.
  
  Unwrap each dough portion and shape into a 7-inch roll.
  Place rolls 4 inches apart on the prepared cookie sheets;
  flatten slightly until about 2 inches wide.
  
  Bake, one sheet at a time, for 14 to 16 minutes or until a
  toothpick inserted near the center comes out clean. Cool
  on cookie sheets on wire racks for 1 hour. Reduce oven
  temperature to 325ºF/163ºC.
  
  Using a serrated knife, cut loaves diagonally into
  1/2-inch slices. Place slices, cut sides down, on cookie
  sheets. Bake for 5 minutes. Turn slices over; bake for 5
  to 7 minutes more or until crisp and dry. Transfer cookies
  to wire racks; cool.
  
  Dip one long side of each cookie into melted candy
  coating. Place cookies on waxed paper. While coating is
  still wet, sprinkle with crushed candies. Let stand until
  coating is set.
  
  TO STORE: Layer cookies between sheets of waxed paper in
  an airtight container; cover. Store at room temperature
  for up to 1 week or freeze for up to 3 months.
  
  Better Homes & Gardens | January 2015
  
  MM Format by Dave Drum - 03 January 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... China Occupies Wall Street; renames NYC financial district Chinatown.

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