Peppermint Chocolate Almond Crisps

• 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 (6 ounces) semisweet chocolate chips
• 1 tablespoon shortening
• Chopped candy canes and almond slivers, optional

1. Preheat oven to 325u0b0. 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.
2. Divide dough in half. On a parchment-lined
3. , 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.
4. Transfer baked rectangles to a cutting board. Using a serrated knife, cut into 1-in. slices.
5. 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.

allpurpose, slivered almonds, lemon zest, peppermint, chocolate chips, shortening, canes

Taken from www.tasteofhome.com/recipes/peppermint-chocolate-almond-crisps/ (may not work)