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5 from 1 vote

Peppermint biscotti recipe

This peppermint biscotti recipe is perfect for Christmas cookie platters and for sharing with friends and family.
Prep Time20 minutes
Cook Time40 minutes
Chilling Time20 minutes
Total Time1 hour 20 minutes
Course: Biscotti recipes
Cuisine: Italian-American
Servings: 2 dozen
Calories: 179kcal
Author: Cheryl Bennett

Equipment

Ingredients

  • 3 cups all purpose flour // 360 grams
  • 2 tsp. baking powder
  • 1 tsp. salt I use Diamond Crystal kosher salt
  • 8 tbsp. unsalted butter softened
  • 1/2 cup brown sugar lightly packed // 100 grams
  • 1/2 cup granulated sugar // 100 grams
  • 2 eggs
  • 1 1/2 tsp. peppermint extract
  • 1/2 cup crushed candy canes // peppermint candies
  • Optional - 1/3 cup melted dark chocolate 1/3 cup melted white chocolate and crushed candy canes for topping.

Instructions

  • Preheat oven to 325°F with convection // 350°F without fan // 180°C // Gas Mark 4.
  • Combine flour, baking powder and salt in a medium bowl. Whisk to combine, then set aside.
  • In the bowl of a stand mixer, or a large mixing bowl, beat butter, brown sugar and granulated sugar together. Then add eggs, one at a time. Beat until thoroughly combined.
  • Scrape down bowl, then add peppermint extract and mix to combine.
  • Add dry ingredients and peppermint candy, if using. Mix to combine well, then remove dough from the bowl and divide in half. (If weighing, each ball of dough should weigh just over 15 ounces)
  • Form 2 equal loaves of dough roughly 3" wide by 8 inches long and 3/4" thick on a parchment lined baking sheet. *If your dough is too warm, chill for 20 - 30 minutes before baking.
  • Bake for 22-25 minutes. Remove from oven and let cool for 15 minutes. Slice logs into 1/2" slices and lay them on their sides.
  • Return the biscotti to the oven and bake for an additional 15 - 20 minutes. Cool completely on cooling rack before drizzling with chocolate (see note!).

Notes

For chocolate drizzle, I do NOT recommend candy wafers or chocolate chips. It is goopy and hard to work with. I prefer buying a bar of Lindt or Ghirardelli chocolate and melting it.
If biscotti isn't crunchy enough after 2nd bake, turn oven off and prop the door open with the handle of a wooden spoon (or something around a 1/2" thick). Let the biscotti continue to dry out in the warm oven for an additional 20 minutes.

Nutrition

Serving: 1g | Calories: 179kcal | Carbohydrates: 29g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 151mg | Fiber: 1g | Sugar: 15g