PEPPERMINT BISCOTTI
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs and peppermint extract until incorporated. Reduce the mixer speed to low and beat in the flour mixture until just combined.
- Divide the dough in half and transfer to the prepared baking sheet evenly spaced apart; shape each half into an 8-by-2-inch log. Bake until lightly browned and just firm on the outside, about 25 minutes.
- Remove the logs from the oven and let stand 10 minutes; reduce the oven temperature to 325 degrees F. Transfer the logs to a cutting board; slice crosswise on an angle about 1/2 inch thick. Arrange the slices cut-side down on the baking sheet. Return to the oven and bake, flipping halfway through, until dry, about 25 minutes. Transfer to a rack and let cool completely. (The cookies will continue to crisp as they cool.)
- Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Dip the biscotti in the white chocolate and sprinkle with the crushed candy canes. Let set, 45 minutes.
SHORECOOK'S CHOCOLATE PEPPERMINT BISCOTTI
A rich chocolate biscotti mixed with the flavor of peppermint. These are sized just like the ones you get in the coffee shop. When wrapped in cellophane bags, they are perfect for bake sales.
Provided by SHORECOOK
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 2h50m
Yield 32
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Beat white sugar, butter, and cocoa powder together with an electric mixer in a large bowl until creamy and smooth. Add eggs, one at a time, beating well after each addition. Mix chocolate liqueur and peppermint extract into the sugar-egg mixture.
- Combine flour, baking powder, and salt in a separate bowl. Slowly mix flour mixture into sugar-egg mixture until fully incorporated; fold mint chocolate chips into the dough.
- Divide dough into 4 equal parts and shape into logs. Arrange the logs on the prepared baking sheets.
- Dip a spatula in water and use it to smooth surface of the logs.
- Bake biscotti logs in the preheated oven until firm to the touch, 30 to 35 minutes. Cool biscotti logs completely on wire racks.
- Reduce oven temperature to 300 degrees F (150 degrees C).
- Cut biscotti logs into 3/4-inch slices and arrange on baking sheets.
- Bake in the oven until biscotti are dry, about 10 minutes per side. Cool completely on wire racks.
- Place candy melts in a wide microwave-safe bowl; heat in microwave until melted, about 2 1/2 minutes, stirring every 30 seconds.
- Dip cooled biscotti in the melted white candy; sprinkle with crushed candy canes.
Nutrition Facts : Calories 385.8 calories, Carbohydrate 54.1 g, Cholesterol 43.6 mg, Fat 17.3 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 10.4 g, Sodium 190.2 mg, Sugar 36.5 g
PEPPERMINT BISCOTTI
Dipped in melted chocolate and rolled in crushed peppermint candy, these flavorful biscotti are a favorite. They are among the many sweets I make for Christmas. —Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield about 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; stir in peppermint candy. Gradually add to creamed mixture, beating until blended (dough will be stiff)., Divide dough in half. On an ungreased baking sheet, shape each portion into a 12x2-1/2-in. rectangle. Bake 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 15 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake 12-15 minutes or until firm. Remove to wire racks to cool., In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip 1 end of each slice into melted chocolate, allowing excess to drip off; sprinkle with candy. Place on waxed paper; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 121 calories, Fat 5g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 63mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE-PEPPERMINT BISCOTTI
No need to spend coffee shop prices on these yummy Italian dunkers. Use this easy-to-follow recipe to make your own crispy cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 3
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Lighly grease cookie sheet. Mix sugar, butter, peppermint extract and eggs in large bowl with spoon until blended. Stir in flour, baking powder and salt. Stir in 1/2 cup candies and 1/2 cup chocolate chips (dough will be stiff). Divide dough in half. Shape each half into 10x2-inch rectangle on cookie sheet.
- Bake 30 to 35 minutes or until light golden brown. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake about 15 minutes or until light brown and crisp. Immediately remove from cookie sheet to wire rack.
- Melt chocolate chips over low heat, stirring occasionally. Dip half of each biscotti into melted chocolate; sprinkle with crushed candies. Cool completely on waxed paper.
Nutrition Facts : Calories 100, Carbohydrate 17 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 60 mg
CHOCOLATE CHOCOLATE PEPPERMINT BISCOTTI
Make and share this Chocolate Chocolate Peppermint Biscotti recipe from Food.com.
Provided by Chef Glaucia
Categories Dessert
Time 50m
Yield 18 biscotti, 18 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixing bowl, beat butter, sugar and eggs on med. speed for 1 minute.
- Add vanilla, espresso coffee and peppermint extract ( or oil ). Beat until combined.
- Add chocolate chips.
- Stir in combined flour, salt and baking powder.
- Shape the dough in a 16-inch long log on a parchment paper lined cookie sheet.
- Flatten the log until about 2-inches thick.
- Bake the log for 25 minutes in a 350°F preheated oven.
- Cool for 20 minutes.
- Transfer the log to a cutting board and using a serrated knife, cut into 1-inch thick slices.
- Bake slices in a 325°F oven for 15 minutes ( I usually turn off the oven and let them cool in ).
- Transfer to wire rack and drizzle melted milk chocolate over them, if desired.
- Store in an airtight container at room temperature for up to 4 weeks.
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