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When you bake these small and tender peppermint biscotti cookies, the lively aroma of sweet peppermint will drift from your oven.
Heat oven to 350°F.
Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed. Stir in crushed candy.
Divide dough into fourths on lightly floured surface with lightly floured hands. Shape each into 9x1 1/2-inch logs. Place logs 3 inches apart onto lightly greased large cookie sheet.
Bake 18-20 minutes or until tops are cracked and ends just start to turn light brown. Remove from oven; reduce oven temperature to 325°F. Cool logs 10 minutes on cookie sheet.
Carefully remove logs to cutting surface. Cut into 1/2-inch slices with sharp serrated knife. (Discard ends). Arrange pieces on same cookie sheet, cut-side down. Continue baking 12-14 minutes, turning once, or until cookies are lightly browned and crisp on both sides. Remove to cooling rack; cool completely.
Place candy coating in 2-quart saucepan. Cook over medium heat, stirring occasionally, 5-7 minutes or until melted. Remove from heat. Stir in food color and peppermint flavoring, if desired.
Dip each biscotti half way into warm coating; shake off excess. Place onto waxed paper. Immediately sprinkle with decorator candies, sugars or crushed candy canes, if desired. Let set at room temperature until coating is hardened.
Dietary Fiber: 0g
WOWzer this is an AMAZING recipe! I don't normally like candy canes or minty things, but this is now a favorite of mine. We included these on our holiday cookie trays this year. I recommend crushing up the peppermint REALLY finely- if the chunks are too big, they might hurt your teeth. One batch was overcooked and I think they tasted even better this way but it's just my personal taste perhaps. I think white chocolate is a must for these- adds a certain creaminess. I will make these every year. They hold up really well in the freezer and are (unfortunately) just as tasty frozen. This is a winner.
Yum yum! This was a bit of work, but the results were great. So pretty, perfect for a gift. Next time I would roll the logs a bit thicker than the recommended 1.5 inches.
The dough was very sticky and so I dipped my hands in flour to pat into loafs and it worked well...I got tired of hammering the candy canes and ended up crushing them in the food processor.
Very good and easy biscotti recipe to make, went over real well at work!
I made these again for the holidays and not only were they easy to bake, they were so delicious. I found out I am gluten intolerant and so I decided to try and make these gluten free. It worked great! They tasted just as good as the normal kind too. This is a family favorite that will be made every holiday season for years to come.
My husband and kids love these cookies. I add a little peppermint extract to the dough to give it a bit more kick. I dip them in chocolate coating rather than mint flavored coating, and then sprinkle with left over candy canes.
I make these every holiday season. Don't use generic or imitation ingredients, this will only mess up the results and to biscotti wont' be as flavorful. Follow the directions carefully and you will have no problems. These taste divine and are perfect for your holiday cookie tray!!
I made these for work and everyone just loved them. I'll definitely make them again.
This turned out very tasty, although it did take a while to make. It is a very pretty dessert, too, and I will be adding these with Christmas gifts!
These are divine! I've always wanted to try to make biscotti, but was a little afraid to try. These were easy, although a bit time-consuming, but the results are fantastic! They melt in your mouth! And are so pretty I'm giving them out as gifts. I made my own decorative sugar...a few drops of red and green food coloring added to some sugar in separate small bowls...and sprinkled the coated cookies with them before sprinkling the crushed candy canes. I will definitely be making these again.
Don't get the candy canes too fine or they disappear in the dough. But the flavor is excellent.
Great recipe, only change is I added the peppermint extract to the dough, for more taste.
I made these as gifts for teachers, friends and the aunties... The recipe came together with ease. I used white chocolate wafers, melted over a double boiler, to dip the ends and then I sprinkled them with crushed candy canes...they are as scrumptious as they are pretty!
caution...this was labor intensive and not very good. i will never make this again. the peppermint extract (which contains OIL) made the melting vanilla separate and clump. it was a nightmare start to finish.
These were easy to make and very tasty.
I own a cookie shop and i cam preparing cookies for my holiday trays and instore promotions. I half itialian so I love biscotti. I made this recipe in my store today and gave some samples to the local business. I have had several phone calls telling me how wonderful they were. I have to say you need to follow the tips. Blend you sugar and butter until light and fluffy.This is a wonderful wonderful recipe.Great job Land O Lakes on this one.PJ
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1555
© 2014 Land O'Lakes, Inc.
Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it.
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Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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