Peppermint Biscotti

On the sixth day of cookies,

My true love gave to me,

Six Peppermint Biscotti.

Peppermint Biscotti

The holiday season can officially start,  I’ve made Peppermint Biscotti.  Anyone that knows me; knows that biscotti is one of my favorite cookies to make, and I’m always throwing something new into them.  My holiday baking isn’t complete until I have made 10 different kinds of biscotti for my friends, and family.  Perhaps it my coffee addition that draws me to these wonderful dunk-able cookies, or the crunch I get when I bite into them.  Either way these Peppermint Biscotti are a wonderful addition to any tea or coffee.

A little history~ the word “Biscotti” comes from bis and cotti, the Italian terms for twice-cooked or twice-baked. Biscotti is also the generic term for cookie in Italian (don’t ask for a biscotti in an Italian bakery you will look stupid, they will be like “what kind” as you are in a bakery full of biscotti aka cookies). The traditional Biscotti is anise/almond; however  new varieties like chocolate cioccolata and cherry vanilla, Biscotti are made with the finest and freshest ingredients. And, although butter, sugar, eggs, almonds and flour are the base, Biscotti are gaining popularity for being a light, satisfying and relatively low in fat and calorie snack. Go figure the “healthy” cookie.  If you are Gluten Free you can substitute almond flour/ coconut flour in several of the biscotti recipes and no one will be the wiser 😉

Ingredients:

1/2 C Butter, softened

3 Eggs

1 C Sugar

2 Teaspoons Peppermint Extract

3 1/4 C flour (if using GF flour lessen to 2 1/2 C and check consistency)

1 Tablespoon Baking Powder

1/4 Teaspoon Salt

3/4 C Crushed Peppermint Candies (Star Mints or Candy Canes)

 

White Chocolate Drizzle:

1 C White Chocolate Chips

1 Tablespoon Shortening or Coconut oil

1/2 C Crushed Peppermint Candies

Crushed Candy Canes

Instructions

Preheat oven to 350 degrees F. Line baking sheet with parchment paper or foil.

In a large bowl or your stand alone mixer, beat on medium speed the butter, eggs, sugar and peppermint extract until combined. Then add the flour, baking powder and salt. Once the dough begins to form add in crushed peppermint. Mmmmmm smells so good!

 

Peppermint Biscotti Dough

On a floured cutting board, divide dough in half. Depending on the constancy you might need to kneed 1/2 C extra flour into the dough so it’s not too sticky.  Then shape each dough half into a long roll, approximately 14-16″ long. Carefully place rolls on prepared baking sheet, about 3″ apart from each other. With your hand, press down each roll so that they are approximately 1/2″ high.

Bake for 25 minutes or until golden brown. Carefully remove from pans, and place on cooling racks. Set aside baking sheet, as it will be reused. When biscotti had cooled enough to handle, but is still warm, carefully move them to a cutting board and cut crosswise slices (approximately 1/2″ in size). Place slices, cut side down, back on original baking sheet. Bake for 5-10 minutes or until somewhat firm. Transfer to wire racks to completely cool, with tops upwards.

Twice Baked

Place white chocolate chips and coconut oil/shortening in a small bowl. Heat for 20 seconds to melt chips. Stir, and if necessary, continue microwave at 5-10 second intervals to completely melt chocolate. Place chocolate in a small zipper-style plastic bag, seal, and snip off a very tiny corner of the bag. Squeeze out white chocolate through this small hole (increase size if necessary) and drizzle back and forth over the tops of the biscotti. While drizzle is still wet, sprinkle with crushed peppermint candies.

Amazing but true, the shelf life of Biscotti are three to four months without preservatives or additives. I hope you enjoy these Peppermint Biscotti.  Happy Holidays!

Peppermint Biscotti

Peppermint Biscotti
Author: 
Recipe type: Cookie/ Holiday Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
Ingredients
  • ½ C Butter, softened
  • 3 Eggs
  • 1 C Sugar
  • 2 Teaspoons Peppermint Extract
  • 3¼ C flour (if using GF flour lessen to 2½ C and check consistency
  • 1 Tablespoon Baking Powder
  • ¼ Teaspoon Salt
  • ¾ C Crushed Peppermint Candies (Star Mints or Candy Canes)
  • 1 C White Chocolate Chips
  • 1 Tablespoon Shortening or Coconut oil
  • ½ C Crushed Peppermint Candies
Instructions
  1. Preheat oven to 350 degrees F. Line baking sheet with parchment paper or foil.
  2. In a large bowl, beat on medium speed the butter, eggs, sugar and peppermint extract until combined. Then add the flour, baking powder and salt. Once the dough begins to form add in crushed peppermint.
  3. On a floured cutting board, divide dough in half. Shape each dough half into a long roll, approximately 14-16" long. Carefully place rolls on prepared baking sheet, about 3" apart from each other. With your hand, press down each roll so that they are approximately ½" high.
  4. Bake for 25 minutes or until golden brown. Carefully remove from pans, and place on cooling racks. Set aside baking sheet, as it will be reused. When biscotti had cooled enough to handle, but is still warm, carefully move them to a cutting board and cut crosswise slices (approximately ½" in size). Place slices, cut side down, back on original baking sheet. Bake for 5-10 minutes or until somewhat firm. Transfer to wire racks to completely cool, with tops upwards.
  5. Place white chocolate chips and Coconut Oil/ Shortening in a small bowl. Heat for 20 seconds to melt chips. Stir, and if necessary, continue microwave at 5-10 second intervals to completely melt chocolate. Place chocolate in a small zipper-style plastic bag, seal, and snip off a very tiny corner of the bag. Squeeze out white chocolate through this small hole (increase size if necessary) and drizzle back and forth over the tops of the biscotti. While drizzle is still wet, sprinkle with crushed peppermint candies.

 

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