Low-Calorie Chocolate Peppermint Holiday Biscotti (recipe)
We all know that the holidays can destroy your diet. If you have a sweet tooth, it can be especially hard to avoid the delicious desserts. A great way to stay on track is to bring your own sweet treat to your next holiday party. This recipe, adapted from Better Homes and Gardens and approved by our registered dietitians, is a delicious holiday treat featuring the flavors of winter. And, each piece is only 100 calories!
Chocolate Peppermint Holiday Biscotti
This recipe yeilds about 42 biscotti
1/2 cup butter, softened
2/3 cup sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon peppermint extract
1 ¾ cups all-purpose flour
4 ounces bittersweet chocolate, chopped
8 ounces vanilla-flavor candy coating, melted
1/4 cup crushed peppermint candy
- Lightly grease two cookie sheets and set aside. In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, cocoa powder, baking powder, and salt and beat until combined, scraping the bowl occasionally.
- Next, beat in the eggs and peppermint extract until combined and then 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 and chill for 30 to 60 minutes, or until the dough is easy to handle.
- Preheat oven to 375 degrees F. Unwrap each dough portion and shape into a 7-inch roll. Place rolls 4 inches apart on the prepared cookie sheets and flatten slightly until each is 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. Place cookie sheets on wire racks to cool for 1 hour. Reduce oven temperature to 325 degrees F.
- Using a serrated knife, cut loaves diagonally into ½ inch slices. Place slices, cut sides down, on cookie sheets. Bake for 5 minutes at 325 degrees F then turn slices over and bake for another 5 to 7 minutes or until crisp and dry. Transfer cookies to wire racks and allow them to cool.
- Dip one long side of each cookie into melted candy coating and then 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 and cover in an airtight container; store cookies at room temperature for up to 1 week, or freeze for up to 3 months.
Nutrition Facts, per cookie
Fat: 5 g (Saturated Fat: 4 g)
Carbohydrates: 14 g
Sugar: 8 g
Protein: 1 g