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!
Yield: 42 biscotti
3/4 cup butter (no substitutes), softened
3/4 cup sugar
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
- In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract.
- In a separate bowl, combine the flour, baking soda and salt; stir in peppermint candy.
- Gradually add to creamed mixture, beating until blended (dough will be stiff).
- Divide dough in half.
- On an ungreased baking sheet, roll each portion into a 12-in. x 2-1/2-in. rectangle.
- Bake at 350 degrees F for 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 15 minutes.
- Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices.
- 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. **
- In a microwave safe bowl, melt chocolate chips and shortening; stir until smooth.
- Dip one end of each cookie in chocolate; roll in candy. Place on waxed paper until set.