Peppermint Biscotti

If you’re anything like me, each holiday has its own flavor. Peppermint is the flavor I associate with Christmas, so I usually try to mix it in to whatever I’m baking. This was the case with my red velvet whoopie pies from yesterday.

A few years ago, I discovered this peppermint biscotti recipe. Since my grandma doesn’t like us to get her anything, I usually end up baking her something. She’s a fan of her daily coffee, so what’s better than a sweet treat to accompany that coffee? Exactly, nothing.

Alas, peppermint biscotti was born. I was always intimidated by biscotti, but it’s really quite simple to make. The tricked out version of this biscotti includes a chocolate dip and peppermint pieces on top of that. The simple version is just the biscotti with peppermint pieces mixed in. All versions are delicious – it just depends on how sweet of a treat you’re looking for – whether you want breakfast or dessert.

This has become one of my holiday baking staples. Give it a try! If you’re a peppermint fan, you’ll love it!

Peppermint Biscotti

Yield: 42 biscotti

Ingredients:
3/4 cup butter (no substitutes), softened
3/4 cup sugar
3 eggs
2 teaspoons peppermint extract
3 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup crushed peppermint candy

2 cups semisweet chocolate chips
2 tablespoons shortening
1/2 cup crushed peppermint candy

Directions:

  1. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract.
  2. In a separate bowl, combine the flour, baking soda and salt; stir in peppermint candy.
  3. Gradually add to creamed mixture, beating until blended (dough will be stiff).
  4. Divide dough in half.
  5. On an ungreased baking sheet, roll each portion into a 12-in. x 2-1/2-in. rectangle.
  6. Bake at 350 degrees F for 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 15 minutes.
  7. Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices.
  8. Place cut side down on ungreased baking sheets. Bake for 12-15 minutes or until firm. Remove to wire racks to cool.** Biscotti can be finished at this point, or they can be dipped in chocolate and rolled in peppermint pieces. See the following step for the latter. **
  9. In a microwave safe bowl, melt chocolate chips and shortening; stir until smooth.
  10. Dip one end of each cookie in chocolate; roll in candy. Place on waxed paper until set.

3 thoughts on “Peppermint Biscotti

  1. I’ve heard biscotti can be tough to make, so I am to hear it was not really that bad or a major hassle. I may have to try out your recipe myself now!

  2. Pingback: Chocolate and Pistachio Biscotti « strawberry ginger

  3. Pingback: Cinnamon Sugar Biscotti « Things K Likes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s