Peppermint Biscotti Recipe

Imagine the festive spirit of the holiday season captured in a delicious, crunchy biscotti infused with the refreshing essence of peppermint. These Italian cookies, traditionally dipped in coffee or wine, take on a new dimension with the addition of peppermint extract and chocolate. The combination of dark chocolate and crushed candy canes adds a delightful textural element, making these biscotti perfect for dunking in your favorite beverage or enjoying as a sweet treat. The peppermint flavor is both invigorating and festive, making these biscotti a staple for holiday gatherings and celebrations.

Ingredients:

• 1/2 cup unsalted butter (1 cube, softened)
• 3 large eggs
• 1 cup granulated sugar
• 2 teaspoons peppermint extract
• 3 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 ounces dark chocolate (for dipping)
• Crushed candy canes (for topping)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Prepare the Dough: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
3. Add Eggs and Extract: Beat in the eggs one at a time, followed by the peppermint extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Mix the Dough: Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
6. Shape the Biscotti: Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide.
7. Bake the Logs: Place the logs on the prepared baking sheet, leaving about 2 inches of space between them. Bake for 25-30 minutes or until the edges are lightly golden.
8. Cool and Slice: Remove the logs from the oven and let them cool for 10 minutes. Slice each log into 1/2-inch thick slices.
9. Bake Again: Place the biscotti slices on the baking sheet, cut side down, and bake for an additional 10-12 minutes or until they are crispy and golden.
10. Dip in Chocolate: Melt the dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth. Dip each biscotti slice into the melted chocolate, coating both sides.
11. Top with Candy Canes: Immediately sprinkle crushed candy canes on top of the chocolate-coated biscotti.

Top Tips:

1. Use High-Quality Chocolate: For the best flavor, use high-quality dark chocolate for dipping.
2. Don’t Overbake: Keep an eye on the biscotti while they are baking the second time to avoid overbaking, which can make them too hard.
3. Cool Completely: Allow the biscotti to cool completely before dipping in chocolate to prevent the chocolate from melting.
4. Store Properly: Store the biscotti in an airtight container to keep them fresh for longer.
5. Experiment with Flavors: Try adding a pinch of sea salt or a teaspoon of vanilla extract to the dough for added depth of flavor.
6. Make Ahead: Prepare the biscotti dough ahead of time and store it in the refrigerator overnight before baking.

Variations:

1. White Chocolate Dipping: Replace the dark chocolate with white chocolate for a different twist.
2. Coconut Flakes: Sprinkle shredded coconut flakes on top of the biscotti before baking for added texture.
3. Candy Cane Sprinkle: Use crushed candy canes as a topping instead of dipping in chocolate for a festive look.
4. Mint Chocolate Chips: Add mint chocolate chips to the dough for an extra burst of peppermint flavor.
5. Shortbread Variation: Replace the baking powder with baking soda and omit the peppermint extract for a shortbread-style biscotti.

Nutritional Guide:

Additional Nutritional Notes: Each biscotti slice contains approximately 18-22 calories, 1-1.5g of fat, 4-5g of carbohydrates, and 1g of protein. The dark chocolate adds a significant amount of fat, but it also provides antioxidants and flavonoids. The peppermint extract adds a refreshing and invigorating flavor without adding extra calories. These biscotti are perfect for those looking for a sweet treat that is not overly rich or heavy.