M&M BISCOTTI

“For those mornings, when you want to be a little naughty, but are not in the mood for sugary cereal. M&M biscotti. Tasty and crisp. Sweet and crunch. Perfect for dipping into a piping hot cup of coffee. Everything you want a biscotti to be and more. Enjoy!”

½ cup Butter

½ cup Sugar

3 Eggs

2½ cups Flour

1½ teaspoons Baking Powder

¼ teaspoon Salt

2/3 cup Mini M&M candies

14 ounces of White Baking Chocolate

Extra Mini M&M candies for topping

 

Preheat oven to 350 degrees.

Cream the butter and sugar.

Mix in the eggs.

Mix in the flour, baking powder, and salt.

Stir in the 2/3 cup of Mini M&Ms.

Divide the dough into four portions.

Shape each part into a 9” long and 1½” wide log.

Place at least 3” apart on parchment paper lined baking sheets.

Bake 20 minutes or until the tops are cracked and the biscotti logs begin to brown.

Reduce the oven temperature to 325 degrees.

Cool logs for at least 30 minutes on the baking sheets.

Remove logs onto a cutting board.

Cut logs diagonally into ½“ wide slices.

Rearrange slices onto parchment paper lined baking sheets, cut side up.

Bake for 15 minutes.

Turn the biscotti over.

Bake for another 15 minutes.

Allow biscotti to cool for 5 minutes on baking sheets.

Remove to wire racks to cool completely.

Melt the white baking chocolate.

Dip the ends of each biscotti into the white baking chocolate and place on wax paper.

Sprinkle the extra Mini M&Ms onto the melted white chocolate portions of the biscotti.

Allow white chocolate to set.

 

Makes about 30 biscotti.

Revised Source: “M and M Biscotti” recipe on Megan Davey’s “Loves to Eat” blog at lovestoeat.wordpress.com.