I'm so glad you enjoyed the Peppermint Biscotti. It was my first time making it that way!! I will type out the recipe as it appears in my cookbook (Pillsbury: The Best of Classic Cookbooks), and then tell you about the changes I made for it...

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Name: Cherry Chocolate Biscotti
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Italian
Ingredients: 3/4 cup sugar; 1/2 cup margarine or butter softened; 2 teaspoons almond extract; 3 Eggs; 3 cups all purpose flour; 2 teaspoons baking powder; 1/2 cup chopped candied cherries; 1/2 cup cup mini chocolate chips; 3 tablespoons chocolate chips melted, if desired; 3 tablespoons white vanilla chips melted, if desired

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INGREDIENTS

3/4 cup sugar
1/2 cup margarine or butter ; softened
2 teaspoons almond extract
3 Eggs
3 cups all purpose flour
2 teaspoons baking powder
1/2 cup chopped candied cherries
1/2 cup cup mini chocolate chips
3 tablespoons chocolate chips ; melted, if desired
3 tablespoons white vanilla chips ; melted, if desired

INSTRUCTIONS

Heat oven to 350. Lightly grease cookie sheet.

In large bowl, combine sugar and margarine; beat until well blended.

Add almond extract and eggs; blend well.

Add flour and baking powder; mix well.

Stir in cherries and mini chocolate chips.

Shape dough into two 10 inch rolls.

Place rolls 5 inches apart on greased cookie sheet; flatten each to 3 inch width.

Bake at 350 for 20-25 mins or until set and light golden brown.

Remove from cookie sheet; place on wire racks. Cool 10 mins.

With serrated knife, cut rolls diagonally into ? inch thick slices.

Arrange slices, cut side down, on ungreased cookie sheets.

Bake at 350 for 8-10 mins or until bottoms begin to brown.

Turn cookies over; bake an additional 5 mins or until browned and crisp.

Remove from cookie sheets; cool 15 mins or until completely cooled.

Drizzle cookies with melted chocolate and vanilla chips. Store in tightly covered container.

OKAY.. ..I used about 3 teaspoons of PEPPERMINT EXTRACT in the biscotti you had. I DIDN'T use the candied cherries, just added some more mini chocolate chips. I've never used the drizzle as is shown in the last two ingredients. The first step when you have the two 10 inch rolls sets the tone for how crunchy the biscotti will be. Some experimentation will get you a good biscotti fit for your preference!

ENJOY BAKING!! From Mary Casey

NOTES

Alert editor

Cherry Chocolate Biscotti

3/4 cup sugar
1/2 cup margarine or butter softened
2 teaspoons almond extract
3 Eggs
3 cups all purpose flour
2 teaspoons baking powder
1/2 cup chopped candied cherries
1/2 cup cup mini chocolate chips
3 tablespoons chocolate chips melted, if desired
3 tablespoons white vanilla chips melted, if desired

Heat oven to 350. Lightly grease cookie sheet.
In large bowl, combine sugar and margarine; beat until well blended.
Add almond extract and eggs; blend well.
Add flour and baking powder; mix well.
Stir in cherries and mini chocolate chips.
Shape dough into two 10 inch rolls. 
Place rolls 5 inches apart on greased cookie sheet; flatten each to 3 inch width.
Bake at 350 for 20-25 mins or until set and light golden brown. 
Remove from cookie sheet; place on wire racks. Cool 10 mins.
With serrated knife, cut rolls diagonally into ? inch thick slices. 
Arrange slices, cut side down, on ungreased cookie sheets.
Bake at 350 for 8-10 mins or until bottoms begin to brown. 
Turn cookies over; bake an additional 5 mins or until browned and crisp. 
Remove from cookie sheets; cool 15 mins or until completely cooled.
Drizzle cookies with melted chocolate and vanilla chips. Store in tightly covered container.

OKAY.. ..I used about 3 teaspoons of PEPPERMINT EXTRACT in the biscotti you had.  I DIDN'T use the candied cherries, just added some more mini chocolate chips.  I've never used the drizzle as is shown in the last two ingredients.  The first step when you have the two 10 inch rolls sets the tone for how crunchy the biscotti will be. Some experimentation will get you a good biscotti fit for your preference!
ENJOY BAKING!! From Mary Casey

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Nutrition

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Serving Size: 1 recipe (1277g)
Recipe Makes: 0 Servings

Calories: 3791
Calories from Fat: 1778 (47%)

Amt Per Serving		% DV

	Total Fat 197.5g	263 %
	Saturated Fat 40.2g	201 %
	Monounsaturated Fat 72.7g
	Polyunsanturated Fat 56.5g
Cholesterol 41.8mg		13 %
Sodium 14717.5mg		507 %
Potassium 1141.2mg		30 %
Total Carbohydrate 472.1g		139 %
	Dietary Fiber 12.3g	49 %
	Sugars, other 459.8g
Protein 52.9g		76 %
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Calories per serving: 3791

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