This was my favorite Christmas cookie by far. My husband (who is not a big peppermint fan) agrees. 🙂
Perfect as a dunker for hot chocolate or milk. More closely resembling a cookie in texture than true biscotti. The only downside?
Each batch only makes 30 biscotti! The printable recipe is below.
- 8 tablespoons (4 ounces) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 3 large eggs
- 2-1/2 cup unbleached all-purpose flour
- 1-1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1/4 teaspoon peppermint extract
- 2/3 cup finely crushed candy canes (about 8 standard size)
- 7 ounces white chocolate
- 2 teaspoons vegetable shortening
- 3 standard size candy canes, crushed
- Preheat the oven to 350º F. Line a large baking sheet (17-inch x 12-inch) with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In a large bowl, cream the butter and sugar until light and fluffy.
- Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition.
- Scrape down the sides of the bowl again and add the vanilla and peppermint extract.
- Add the flour; mix until flour is completely incorporated.
- Fold in the finely crushed candy canes.
- Transfer the dough to a lightly floured work surface, dividing it in half. Form each piece of dough into a 16-inch by 1-1/2-inch log (you may adapt the size of the log to a smaller pan as I did above).
- Place the logs on the prepared sheet pan about 4-inches apart; put baking sheet in the freezer for 10 minutes for the dough to chill.
- Bake for 25-30 minutes or until lightly golden and still slightly soft on the inside. Remove the pan from the oven and allow the logs to rest on the pan for 10-15 minutes.
- Reduce the oven temperature to 325º F.
- Carefully transfer the logs to a cutting surface. Using a sharp or serrated knife, cut the logs into 3/4-inch wide slices on the diagonal. Return the slices cut side down to baking sheet.
- Bake for 20 minutes. Remove from the oven and cool completely on the baking sheets.
- Over a double boiler, melt the white chocolate and shortening. Drizzle the chocolate over the cooled biscotti and sprinkle with the crushed candy canes.
- Allow the chocolate to set completely before storing. Biscotti can be stored in an airtight container for up to one week.