Side Pannel
Mini holiday biscotti
Mini holiday biscotti
- Recipe Submitted by Rosemary on 11/23/2014
Category: Gifts, Holiday
Ingredients List
- ½ cup butter, softened
- ½ cup sugar
- 3 eggs
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- Nestle's Holiday Morsels
- Dark or semi-sweet chocolate for melting and dipping
- Either red/white/green sprinkles or crushed peppermint pieces
Directions
1. Heat oven to 350°F.
2. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Reduce speed to low. Add flour and baking powder; continue beating until well mixed.
3. Stir in chocolate chips/holiday morsels.
4. Divide dough into eight equal size pieces onto a lightly floured surface with lightly floured hands. Shape each piece into a log that is 1 inch wide and ½-inch tall. It will be 8 or 9 inches long. The height and width are most important - you do not want the log to be wider than 1 inch.
5. Place logs 3 inches apart onto lightly greased large cookie sheet or cookie sheet lined with a Silpat. I needed two cookie sheets for this recipe.
6. Bake for 18 minutes or until tops are cracked and ends just start to turn light brown.
7. Remove from oven; reduce oven temperature to 325°F.
8. Cool logs 10 minutes on cookie sheet.
9. This biscotti is very fragile, so handle with care!
10. Carefully move log to a cutting board and cut into ½-inch wide pieces with a serrated knife at about a 30 degree angle
11. Place cut pieces back onto the cookie sheet, cut side down. Discard or eat ends (I recommend eating!).
12. Bake for 6 minutes, take out of the oven and flip every piece, then bake for 7 more minutes.
13. Remove to wire cooling rack; cool completely.
14. Dip the end of each biscotti into melted chocolate; shake off excess.
15. Place onto waxed paper or back on cooling rack. Immediately sprinkle with sprinkles or peppermint pieces.
16. Let set at room temperature until chocolate is hardened (about 1 hour).
2. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Reduce speed to low. Add flour and baking powder; continue beating until well mixed.
3. Stir in chocolate chips/holiday morsels.
4. Divide dough into eight equal size pieces onto a lightly floured surface with lightly floured hands. Shape each piece into a log that is 1 inch wide and ½-inch tall. It will be 8 or 9 inches long. The height and width are most important - you do not want the log to be wider than 1 inch.
5. Place logs 3 inches apart onto lightly greased large cookie sheet or cookie sheet lined with a Silpat. I needed two cookie sheets for this recipe.
6. Bake for 18 minutes or until tops are cracked and ends just start to turn light brown.
7. Remove from oven; reduce oven temperature to 325°F.
8. Cool logs 10 minutes on cookie sheet.
9. This biscotti is very fragile, so handle with care!
10. Carefully move log to a cutting board and cut into ½-inch wide pieces with a serrated knife at about a 30 degree angle
11. Place cut pieces back onto the cookie sheet, cut side down. Discard or eat ends (I recommend eating!).
12. Bake for 6 minutes, take out of the oven and flip every piece, then bake for 7 more minutes.
13. Remove to wire cooling rack; cool completely.
14. Dip the end of each biscotti into melted chocolate; shake off excess.
15. Place onto waxed paper or back on cooling rack. Immediately sprinkle with sprinkles or peppermint pieces.
16. Let set at room temperature until chocolate is hardened (about 1 hour).
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