Peppermint Biscotti
- Level: Intermediate
- Yield: about 24
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 129
- Total Fat
- 5
- Saturated Fat
- 3
- Carbohydrates
- 19
- Dietary Fiber
- 0
- Sugar
- 10
- Protein
- 2
- Cholesterol
- 24
- Sodium
- 74
- Total: 3 hr
- Prep: 1 hr 15 min
- Inactive: 55 min
- Cook: 50 min
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.