Peppermint Biscotti

Total Time:
3 hr
Prep:
1 hr 15 min
Inactive:
55 min
Cook:
50 min

Yield:
about 24
Level:
Intermediate

Ingredients
  • 2 1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, at room temperature
  • 3/4 cup sugar
  • 2 large eggs
  • 1/4 teaspoon pure peppermint extract
  • 4 ounces white chocolate, chopped
  • 2 candy canes, crushed
Directions
  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs and peppermint extract until incorporated. Reduce the mixer speed to low and beat in the flour mixture until just combined.

  • Divide the dough in half and transfer to the prepared baking sheet evenly spaced apart; shape each half into an 8-by-2-inch log. Bake until lightly browned and just firm on the outside, about 25 minutes.

  • Remove the logs from the oven and let stand 10 minutes; reduce the oven temperature to 325 degrees F. Transfer the logs to a cutting board; slice crosswise on an angle about 1/2 inch thick. Arrange the slices cut-side down on the baking sheet. Return to the oven and bake, flipping halfway through, until dry, about 25 minutes. Transfer to a rack and let cool completely. (The cookies will continue to crisp as they cool.)

  • Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Dip the biscotti in the white chocolate and sprinkle with the crushed candy canes. Let set, 45 minutes.

  • Photograph by Ryan Dausch


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