Peppermint Biscotti

When I was a little girl, one of my family’s holiday traditions was stirring up cups of hot cocoa with candy canes plucked from our decorated Christmas tree. Peppermint biscotti perfectly channels this Christmas morning memory. These crunchy Italian cookies are made with a minty dough, baked in loaves, sliced into biscotti and baked a second time. Once perfectly crisp, each piece is rolled in melted chocolate and crushed red and white candy, making them super festive and a natural addition to a wintertime cookie platter. Planning to gift old-fashioned Christmas cookies? Add this one to the mix!

Peppermint Biscotti Ingredients

• Butter: Feel free to use salted or unsalted butter for the dough. You do want to soften the butter first, however.
• Sugar: Granulated sugar allows the peppermint flavor to shine.
• Eggs: If you’re wondering about the best eggs to buy, keep an eye out for cartons that say “pasture raised,” as those chickens have more outdoor access than their free-range or cage-free counterparts. Have a poultry farm nearby? You may find that their yolks have an extra-beautiful color.
• Peppermint extract: Don’t hesitate to pick up a high quality bottle of peppermint extract, as you can use it in a whole host of vintage peppermint desserts. Look for “pure” and “Mentha piperita“—peppermint’s Latin name—on the label. Imitation versions can have a chemical taste.
• Flour: All-purpose flour provides the perfect texture for these biscotti. Use a gluten-free flour blend for anyone with a gluten intolerance.
• Baking powder: This leavener works beautifully in recipes that don’t have any acidic ingredients.
• Salt: A pinch of salt helps round out the flavors and keeps the sweetness from becoming overpowering.
• Peppermint candies: Crushed peppermint candies add flavor, color and crunch. If you have extras, use them to make peppermint ice cream.
• Chocolate chips: Chocolate chips can vary in quality, so look for the best chocolate chips at the store. Avoid ones with a waxy feel.
• Shortening: Shortening has no flavor, but it can help create a nice coating for biscotti dipping.

Directions

Step 1: Make the biscotti

Preheat the oven to 350°F. In a large bowl, cream the butter and sugar until light and fluffy, five to seven minutes.

Add the eggs, one at a time, beating well after each addition. Stir in the peppermint extract.

Editor’s Tip: Properly creaming butter and sugar is crucial to achieving the perfect biscotti texture.

Combine the flour, baking powder and salt. Gradually add to creamed mixture, beating until blended.

Fold in the peppermint candy (the dough will be stiff).

Step 2: Shape the biscotti

Divide the dough in half. On an ungreased baking sheet, shape each portion into a 12×2-1/2-inch rectangle. Bake 25 to 30 minutes or until golden brown. Carefully remove to wire racks and cool for 15 minutes.

Transfer the logs to a cutting board and cut diagonally with a sharp knife into 1/2-inch slices. Place cut side down on ungreased baking sheets. Bake 12 to 15 minutes or until firm. Remove to wire racks to cool.

Step 3: Make the coating

In a microwave-safe bowl, melt the chocolate chips and shortening, and stir until smooth. Dip one end of each biscotti slice into the melted chocolate, allowing the excess to drip off. Sprinkle with candy. Place on waxed paper and let stand until set. Store in an airtight container.

Peppermint Biscotti Variations

• Try a different coating: If shortening isn’t your thing, consider using an alternative coating for your biscotti. One lovely approach is to roll them in a confectioners’ sugar glaze with a bit of peppermint extract added, and then dip them in crushed peppermint candies. You could also learn to make tempered chocolate and use that.
• Make it more chocolaty: Add some cocoa powder to the dough, and consider adding chocolate chips, chunks or cacao nibs.
• Add nuts: Pistachios or almonds would be a nice fit for these biscotti. Hazelnuts could work too.

How to Store Peppermint Biscotti

Store biscotti on the counter in an airtight container, such as a metal cookie tin. If you’d like, you can combine these with other crisp cookies to make a lovely gift.

How long does peppermint biscotti last?

If your storage container is truly airtight, biscotti can last for up to a month. However, if the weather is particularly humid, you may want to eat it within two weeks.

Can you freeze peppermint biscotti?

Yes, you can freeze biscotti. Place the cooled biscotti in a freezer bag, remove as much air as possible from the bag and freeze for up to three months.

Peppermint Biscotti Tips

What’s the best way to slice biscotti so it doesn’t crumble?

Since biscotti is a twice-baked cookie, you should slice it after its first baking. First, you’ll want to cut the biscotti when it’s still slightly warm; if your kitchen is chilly, you may not want to let the cookies cool for a full 15 minutes after the first bake. Next, use a sharp serrated knife and a gentle sawing motion. Dull knives drag as they go, which makes it more likely that the cookies will crumble. Still having issues? Mist the loaves with a little bit of water, which can help prevent cracking.

How do you keep biscotti from getting soft?

The first step to making sure biscotti stay crisp is to cool them completely before storing. As mentioned earlier, the container you use should be airtight and kept on the counter—fridges are typically moist environments. If your biscotti do soften, no worries! Crisp them again in a 300° oven for 10 to 15 minutes.