Firstly, I'm a huge biscotti fan -- I love the small hint of sweetness, the crunchy texture, the dunkability into coffee, tea, and hot chocolate. Secondly, I'm not a huge fan of peppermint. I like peppermint bark in small doses and a peppermint mocha once every Christmas season, but I generally dislike candy canes, after dinner mints, and pretty much all plain peppermint flavors.
But I still love this biscotti. I mean, it's biscotti.
This recipe was really easy and it actually is a base recipe that you can add different flavors to. Easy, right? That being said, biscotti kind of an involved process and for me it ended up getting a little messier than I expected.
adopted from Annie's Eats
- 2 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 stick of butter, softened
- 1/2 cup sugar
- 3 large eggs
- 1/2 tsp vanilla
- 1 1/2 tsp peppermint extract
- a little more than 1/3 cup crushed peppermints
- about 1 cup of white chocolate chips
- about 1 cup of bittersweet chocolate chips
Preheat your oven to 350 degrees. Prepare a baking sheet in your preferred method (parchment paper, aluminum foil, etc.)
Beat sugar and butter until fluffy, then add eggs one at a time, scraping down the sides of the bowl with each addition. Add peppermint extract and vanilla. Add baking powder and salt, then scrape down the sides of the bowl. Add flour in increments, adding crushed candy in between flour. Once everything is combined, divide roughly into four portions. Form into about 2 X 5 inch logs* and arrange on your baking sheet. They don't need to be too far from on another as they don't puff up much, but a reasonable distance.
Bake for 18-20 minutes. Remove from the oven and allow to cool about 15 minutes, or until cool to the touch. Use a sharp knife to cut each log into pieces, about 1/2-3/4 inch thick, and arrange face up on the baking sheet. Bake for another 15 minutes, until golden brown.
As the biscotti cool, melt your white chocolate in a double boiler or in the microwave. Transfer to a piping bag (or a plastic zip baggie, snipping one corner off) and drizzle over cookies. Repeat with the bittersweet chocolate. Let dry on the counter for a few hours, until the chocolate firms. Enjoy!
*The original recipe called for 9 X 1 1/2 logs, which seems really long and skinny and I couldn't do that with the amount of dough I had! You can also form the dough into one big loaf and create larger biscotti if you want. But I like the mini pieces.
These are so yummy, without being overly mint. The candy pieces are a nice crunch inside the almost shortbread like cookie. I plan to make these again for presents during the Holidays!