Soft Christmas Biscotti

Mild and sweet flavor with a crispy crunch! Takes patience, but well worth it.

Directions:

  1. Preheat oven to 350°.
  2. In a medium bowl, combine olive oil, sugar, almond extract and eggs.
  3. In a separate large bowl, combine cocoa powder, flour, salt and baking powder.
  4. Slowly add dry ingredients to egg mixture and mix until incorporated. Stir in chopped Andes mints.
  5. Chill for 10 minutes.
  6. Place parchment paper on a standard cookie sheet. Divide dough in half. Form dough into a log about 8 inches long. Press into a 1/2-inch thickness.
  7. Bake for 30 minutes, until firm.
  8. Cool on a wire rack for 15 minutes.
  9. When cool to the touch, slice into 1/4 inch diagonal slices. Place on a cookie sheet and return to oven. Bake for 10 minutes on each side. Cool for 15 minutes.
  10. Melt almond bark and remaining Andes mints in a small bowl in the microwave for 2 minutes, stirring halfway through. Dip the sides of the cooled biscotti in almond bark and decorate with sprinkles. Lay biscotti decorated side up to cool, 5 minutes.

Recipe courtesy of Chef Alyssa,
ALDI Test Kitchen

Ingredients:

1/2 cup Carlini Pure Olive Oil

1 1/4 cups Baker’s Corner Granulated Sugar

1 teaspoon Stonemill Essentials Pure Almond Extract*

3 Goldhen Large Eggs

1 1/4 cups Baker’s Corner Baking Cocoa*

2 1/4 cups Baker’s Corner All Purpose Flour

1 teaspoon Stonemill Essentials Iodized Salt

1 tablespoon Baker’s Corner Baking Powder

1 cup Andes Crème de Menthe Thins, chopped*

4 ounces Baker’s Corner White Almond Bark*

16 pieces Andes Crème de Menthe Thins*

Baker’s Corner Baking Sprinkles*

*These are Special Buy or Seasonal items that are only in stores for a limited time and may no longer be available.


Prep Time:
30 minutes

Cook Time:
50 minutes

Total Time:
1 hour, 20 minutes (plus 30 minutes to cool)


Yields:
2 dozen cookies