1/1 Photo of Peppermint Biscotti
1 hr 20 mins
Shannon Cooks's Note:
A peppermint biscotti recipe that is suited to the holidays but is a year round hit! You can make these using green food coloring and green peppermint candies instead of the red! And if peppermint is not your thing, try adding vanilla extract and 1/2 cup white chocolate chips…OR coconut extract and 1/2 cup flaked coconut….OR experiment with other flavored extracts/flavor combinations. This is a great biscotti recipe that is easily adaptable to suit anyones preferences.
My Private Note
Units: US | Metric
- 2/3 cup butter, softened
- 1 1/3 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 eggs
- 1/2 teaspoon peppermint extract
- 4 1/4 cups flour
- 1 cup of coarsely chopped peppermint candy (round peppermint pinwheels or candy canes both work equally well)
- red food coloring
Peppermint Glaze Icing
- 1Preheat oven to 375°F Line a cookie sheet with foil and set aside.
- 2Beat butter for 30 seconds in a large mixing bowl.
- 3Add sugar, baking powder and salt, beat until well combined.
- 4Add eggs and peppermint extract.
- 5Gradually beat in as much flour as you can and stir in the remaining flour.
- 6Mix in the chopped candies.
- 7Form the biscotti: Divide dough in half and tint one portion of dough with food coloring. (I dyed my dough a dark pink with liquid food coloring…if you wish for a red dough, use red paste food coloring. )
- 8Divide each half of dough into three equal portions.
- 9Roll each portion into a 14 inch long rope on a lightly floured surface. Place a rope of each color side by side on the foil lined cookie sheet and twist ropes around each other several times.
- 10Flatten twists to a 2 inch width. Repeat this process with the remaining ropes of dough and place each twist about 4 inches apart on cookie sheet.
- 11Bake for 20 to 25 minutes or until lightly browned and tops are slightly cracked. Cool completely on cookie sheet.
- 12Reduce oven temperature to 300°F
- 13Carefully peel away foil and transfer twists to a wooden chopping board. Use a serrated knife to cut each twist diagonally into ½ inch thick slices.
- 14Place slices onto ungreased cookie sheet and bake for 10 minutes.
- 15Remove from oven, turn over and bake for an additional 10-15 minutes, until biscotti slices are dry. Allow biscotti to cool completely.
- 16To make peppermint icing: Combine milk, peppermint extract and sugar. If icing is too thick, add milk in tiny amounts until it is of a drizzling consistency.
- 17Lightly drizzle all biscotti in a zigzag fashion.
- 18Add red food coloring to leftover icing (if mixture thickens, add a little more milk) and lightly drizzle biscotti in the opposite direction of the white icing drizzle zigzags.
- 19Eat within 3 days and store in an airtight container. These freeze well (just make sure you drizzle with icing after freezing, not before).
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Nutritional Facts for Peppermint Biscotti
Serving Size: 1 (39 g)
Servings Per Recipe: 36
- Amount Per Serving
- % Daily Value
- Calories 147.3
- Calories from Fat 37
- Total Fat 4.1 g
- Saturated Fat 2.3 g
- Cholesterol 32.6 mg
- Sodium 95.1 mg
- Total Carbohydrate 25.4 g
- Dietary Fiber 0.4 g
- Sugars 14.0 g
- Protein 2.2 g
The following items or measurements are not included: