A very snowy Saturday found me in the kitchen yesterday…alone…for my annual baking marathon. “Little a” was planning to join me, but the doom-and-gloom weather forecast kept her home. I was sad, but a marathon is a marathon and I was moving forward.
I’ve made this chocolate biscotti before, but never with Andes Peppermint Crunch baking chips:
What a fabulous addition! I simply followed the recipe, and substituted 3/4 cup peppermint crunch for the white baking pieces. Such a great combo. I was a bit concerned that the “crunch” would be similar to a candy cane, but not at all. The only crunch is in the delicious chocolate biscotti. Yum.
I rolled the dough into 7 small logs and watched them carefully in the oven. The smaller logs yield more biscotti, and the size fits in well with all the other holiday cookies.
Happy holiday baking!