PEPPERMINT CHOCOLATE ALMOND CRISPS

Peppermint Chocolate Almond Crisps image

Peppermint, chocolate, lemon and almonds give these cookies a delightful holiday flavor. My husband's office staff love these cookies, and I make sure to send a plate every year. -Jamie Seifert, Windermere, Florida

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 8

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Ingredients

1 tube (16-1/2 ounces) refrigerated sugar cookie dough
1/4 cup all-purpose flour
1/4 cup slivered almonds, coarsely chopped
1 tablespoon grated lemon zest
1 teaspoon peppermint extract
1 cup semisweet chocolate chips
1 tablespoon shortening
Chopped candy canes and almond slivers, optional

Steps:

Preheat oven to 325°. Place cookie dough in a small bowl; let stand at room temperature 15-20 minutes to soften. Add flour, almonds, zest and extract; beat until blended., Divide dough in half. On a parchment-lined baking sheet, shape each portion into a 12x2-in. rectangle. Bake until golden brown and crisp, 20-25 minutes. Cool on pan 2 minutes. Remove to a wire rack to cool completely., Transfer baked rectangles to a cutting board. Using a serrated knife, cut into 1-in. slices., In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip one end of each biscotti into melted chocolate, allowing excess to drip off. If desired, sprinkle with candy canes and almond slivers. Place on waxed paper; let stand until set. Store between pieces of waxed paper in an airtight container.

Nutrition Facts : Calories 135 calories, Fat 7g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 65mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.