In recent months, I have shared recipes for Snickerdoodle Biscotti and Maple Walnut White Chocolate Biscotti. Now we’re gearing up for the holidays with Peppermint Biscotti.
I found this recipe in a Food Network Magazine from December 2015. I made it following their instructions, wasn’t pleased with the results, and made it again with numerous changes. This one worked.
I love how white chocolate chips work in biscotti. Since they bake up to be extra crispy, the chips add just the right touch of sweetness to complement the crunchiness.
The topping is what makes these scream “Holiday season!” I love the goopy drizzles atop these sticks, with generous amounts of crushed peppermints on top.
As these are biscotti, they keep well for days and weeks. If you’re mailing these, of course, be wary of the temperatures the package may encounter in transit. That’s something I always must consider here in Arizona!
Eat these biscotti on their own, or totally bliss-out and dip them in coffee or tea.
Bready or Not: Peppermint Biscotti
Ingredients
biscotti
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 Tablespoons unsalted butter room temperature
- 3/4 cup white sugar
- 2 large eggs
- 1/2 teaspoon peppermint extract
- 1/2 cup white chocolate chips
topping
- 4 oz white chocolate
- drizzle oil if needed
- 2 candy canes crushed
Instructions
- Preheat oven to 350-degrees. Line a baking sheet with parchment paper; set aside.
- In medium bowl, measure out the flour, baking powder, and salt; set aside.
- In a big bowl, beat together the butter and sugar until light and fluffy. Add the eggs and peppermint extract. Slowly stir in the dry mix until just incorporated, then add the white chocolate chips.
- Divide the dough in half on the prepared baking sheet. Form each into a log about 4 inches wide and 10 inches long; make sure there is space between the two logs, as they'll grow in the oven.
- Bake about 25 minutes, until the biscotti is lightly browned. Remove the baking sheet, but be sure to leave the oven on.
- Let the biscotti cool for 10 minutes. Use a large knife, such as a bread knife, to diagonally slice the logs 1/2-inch apart. Use a straight-down motion to cut; don't saw.
- Arrange the biscotti spaced out on the baking sheet. Stand them up if possible, or lay them on their sides. Bake for another 25 minutes, flipping them over halfway if necessary, to equally crisp both sides.
- Cool completely on the baking sheet. Crush the candy canes.
- Melt the white chocolate on the stovetop or in the microwave; if necessary, stir in a drizzle of coconut oil or vegetable oil to make the chocolate loose enough to dribble.
- Drizzle the chocolate all over the biscotti, then immediately sprinkle peppermint chunks over them. Let them set for a few hours at room temperature or in the fridge.
- Store in an airtight container as long as a few weeks.
- OM NOM NOM!
