Thin Mints® White Chocolate Biscotti
Prep: 40 min. Bake: 40 min. + cooling
- 1 package (9 ounces) Girl Scout Thin Mints® cookies, divided
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2-3/4 cups white baking chips, divided
Divide dough in half. On a parchment paper-lined baking sheet, shape each portion into a 12x2-in. rectangle. Bake 20-24 minutes or until a toothpick inserted in center comes out clean. Cool on pan on a wire rack 15 minutes or until firm.
Reduce oven setting to 300°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on baking sheets, bottom side down.
Bake 18-20 minutes or until light golden brown. Remove from pans to wire racks to cool completely.
In a microwave, melt remaining baking chips; stir until smooth. Place reserved crushed Thin Mints® cookies in a shallow bowl. Dip each cookie bottom into chocolate; allow excess to drip off. Dip in crushed Thin Mints® cookies. Place on waxed paper; let stand until set. Store between pieces of waxed paper in airtight containers. Yield: 2 dozen.
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