Peppermint Biscotti
These delightful biscotti are infused with peppermint and drizzled with white chocolate, making them a perfect holiday treat that brings warmth and comfort to any gathering.
Ingredients
For the Biscotti
- 1/2 cup unsalted butter (1 cube, softened) Use fresh butter for better flavor.
- 3 pieces eggs Use room temperature eggs for better mixing.
- 1 cup sugar
- 2 teaspoons peppermint extract Reduce to 1.5 teaspoons for milder mint flavor.
- 3 1/4 cups all-purpose flour
- 1 tablespoon baking powder Helps with the leavening.
- 1/4 teaspoon salt
- 3/4 cup crushed peppermint candies Crushed into varied sizes for texture.
- 1 cup white chocolate chips (6 ounces)
- 1 tablespoon shortening Used to melt with white chocolate.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the butter, eggs, sugar, and peppermint extract on medium speed until combined and glossy.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Stir half of the flour mixture into the egg mixture until combined, then add the remaining flour and stir until fully incorporated.
- Fold in the crushed peppermint candies.
- On a floured surface, divide the dough in half and shape each half into a roll approximately 14-16 inches long.
- Place rolls on the prepared baking sheet, spaced about 3 inches apart, and gently press each roll to about 1/2 inch high.
- Bake for 25 minutes or until golden brown. Remove from the oven and let cool.
- Once cooled, slice each loaf crosswise into 1/2 inch thick slices and place cut side down back on the baking sheet.
- Bake again for 5-10 minutes until firm, then transfer to wire racks to cool completely.
Drizzle
- In a small bowl, combine the white chocolate chips and shortening. Heat for 20 seconds in the microwave to melt, stirring until smooth.
- Transfer the melted chocolate to a small zipper-style plastic bag. Snip off a tiny corner and drizzle over the biscotti.
- While the drizzle is still wet, sprinkle with the remaining crushed peppermint candies.
- Allow the drizzle to set at room temperature or refrigerate for 5 minutes.
Notes
These biscotti can be stored in an airtight container at room temperature for up to two weeks. If you live in a humid area, include a paper towel in the container to absorb moisture. For longer storage, freeze in a single layer and then pack into a freezer bag. Reheat in a warm oven for refreshed flavor.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 3gSodium: 50mgSugar: 6g
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