Peppermint Biscotti
Infuse your holiday baking with festive cheer by whipping up a batch of Peppermint Biscotti—crunchy, flavor-packed cookies perfect for pairing with coffee, tea, or hot cocoa. This easy biscotti recipe combines the classic crispness of twice-baked Italian cookies with the refreshing zing of peppermint extract and crushed candy canes, delivering a delightful balance of sweetness and minty flair. With a drizzle of optional semi-sweet chocolate, these biscotti transform into a show-stopping treat for gift-giving or cookie swaps. Ready in just over an hour and staying fresh for up to two weeks, these holiday-inspired cookies are as practical as they are delicious. Whether you're decking the halls or cozying up by the fire, Peppermint Biscotti is the ultimate seasonal indulgence.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 0.25 cups Unsalted butter (softened)
- 3 units Large eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Peppermint extract
- 0.5 cups Crushed peppermint candies or candy canes
- 0.5 cups Semi-sweet chocolate chips (optional for drizzle)
- 1 teaspoon Shortening (for melting chocolate, optional)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Mix well to combine.
Using a stand mixer or hand mixer, cream the softened butter and sugar until light and fluffy.
Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the vanilla extract and peppermint extract.
Gradually add the dry ingredients to the wet ingredients, mixing until fully combined and a dough forms.
Fold in the crushed peppermint candies or candy canes gently, distributing them evenly throughout the dough.
Transfer the dough to the prepared baking sheet. Shape it into a long, flat log approximately 12 inches long and 4 inches wide.
Bake in the preheated oven for 25-30 minutes, or until the log is firm to the touch and lightly golden brown. Remove from the oven and allow it to cool for 10 minutes.
Reduce the oven temperature to 325°F (163°C). Once the biscotti log is cool enough to handle, use a serrated knife to slice it diagonally into 3/4-inch thick slices.
Arrange the slices cut side down on the baking sheet. Bake again for 10 minutes, then flip each slice and bake for another 8-10 minutes, or until the biscotti are crisp and golden brown.
Remove from the oven and allow the biscotti to cool completely on a wire rack.
For the optional chocolate drizzle, melt the chocolate chips and shortening in the microwave in 20-second intervals, stirring after each interval until smooth. Drizzle the melted chocolate over the cooled biscotti and let it set before serving or storing.
Store the biscotti in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
3163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.5 g | 130% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 1314 mg | 57% | |
| Total Carbohydrate | 522.1 g | 190% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 310.0 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 211 mg | 16% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 809 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
