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Peppermint Biscotti with White Chocolate Drizzle Recipe

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4.4 from 72 reviews

This Peppermint Biscotti Recipe is a delightful twist on classic biscotti, infused with refreshing peppermint extract and crunchy crushed peppermint candies. Perfectly crisp and lightly sweet, these twice-baked Italian cookies are finished with a luscious white chocolate drizzle and sprinkled with festive crushed peppermint for a holiday-ready treat or anytime indulgence.

Ingredients

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Biscotti Dough

  • 1/2 cup unsalted butter (1 cube, softened)
  • 3 eggs
  • 1 cup sugar
  • 2 teaspoons peppermint extract
  • 3 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup crushed peppermint candies

White Chocolate Drizzle

  • 1 cup white chocolate chips (6 ounces)
  • 1 tablespoon shortening
  • 1/2 cup crushed peppermint candies

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
  2. Mix Wet Ingredients: In a large bowl, beat the softened butter, eggs, sugar, and peppermint extract on medium speed until the mixture is well combined and smooth.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt throughout the flour.
  4. Incorporate Dry into Wet: Gradually add half of the flour mixture to the wet ingredients, stirring until just combined. Then, add the remaining flour mixture and mix until fully incorporated. Fold in the crushed peppermint candies evenly through the dough.
  5. Shape Dough Rolls: Lightly flour a cutting board and divide the dough into two equal portions. Shape each portion into a long roll about 14 to 16 inches in length. Place the rolls on the prepared baking sheet, leaving about 3 inches between them. Gently press each roll down with your hand so they are approximately 1/2 inch high.
  6. First Bake: Bake the rolls in the preheated oven for 25 minutes, or until they turn golden brown. Remove from the oven and transfer to cooling racks.
  7. Slice Biscotti: When the rolls are cool enough to handle but still warm, move them to a cutting board and slice crosswise into 1/2-inch thick pieces.
  8. Second Bake: Arrange the sliced biscotti cut side down back onto the same baking sheet. Bake for an additional 5 to 10 minutes until the biscotti are firm and crisp. Then transfer to wire racks to cool completely with the tops facing upward.
  9. Prepare White Chocolate Drizzle: Place white chocolate chips and shortening in a small microwave-safe bowl. Heat in the microwave for 20 seconds, stir, and continue heating in 5-10 second intervals until fully melted and smooth.
  10. Decorate Biscotti: Transfer melted white chocolate into a small resealable plastic bag. Seal and snip off a tiny corner to create a piping bag. Drizzle the white chocolate back and forth over the cooled biscotti. While the drizzle is still wet, sprinkle with crushed peppermint candies to garnish.

Notes

  • Make sure to not over-bake the second time to keep the biscotti crisp but not too hard.
  • Using parchment paper on the baking sheet ensures easy removal and cleanup.
  • The shortening helps the white chocolate maintain a smooth, drizzle-able consistency.
  • Store biscotti in an airtight container at room temperature for up to two weeks.
  • Optional: For extra peppermint flavor, add a few drops of red food coloring to the dough.

Keywords: peppermint biscotti, peppermint cookies, Italian biscotti, white chocolate drizzle, holiday cookies, peppermint extract dessert

Find it online: https://mixitwitjoe.com/peppermint-biscotti-with-white-chocolate-drizzle-recipe/