Phenomenal Phoods

Peppermint Mocha Biscotti

Ingredients:

• 3/4 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 1/4 cup coffee
• spoon peppermint extract
• 3 1/4 cups flour
• 1 teaspoon baking powder
• Pinch of salt
• 1 Tablespoon instant espresso
• Crushed candy canes (about 1 cup)
• 1 bag semisweet chocolate chips, melted

Instructions:

1. Preheat oven to 350 degrees F.
2. Cream together the butter and sugar until smooth.
3. Add eggs, coffee and peppermint extract and beat until smooth.
4. Add flour, baking powder, salt and instant espresso. Mix until a stiff dough forms.
5. Divide the dough in half and shape into 2 rectangles about 12 " x 2" x 1/2" on a cookie sheet.
6. Bake at 350 degrees F. for 25 minutes.
7. Remove from the oven and allow to cool for 15 to 20 minutes.
8. Slice on a diagonal into thin slices with a serrated knife.
9. Lay them out, cut side down, on a cookie sheet and bake for another 6 minutes until firm but not too crispy.
10. Let the cookies cool and then dip one half into the melted semisweet chocolate.
11. Roll in crushed peppermint before the chocolate sets.