When you bake these small and tender peppermint biscotti cookies, the lively aroma of sweet peppermint will drift from your oven.
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Cookie
1/2 cup Land O Lakes® Butter, softened
1/2 cup sugar
3 large Land O Lakes® Eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
2/3 cup finely crushed peppermint candy canes
Coating
1 (14-ounce) package vanilla candy coating (almond bark)
2 drops red or pink food color
1/4 teaspoon peppermint flavoring, if desired
Decorator candies, sugars or crushed peppermint candy canes, if desired
*Substitute 30 starlight mint hard candies, crushed.
STEP 1
Heat oven to 350°F.
STEP 2
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.
STEP 3
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.
STEP 4
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.
STEP 5
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.
STEP 6
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.
STEP 7
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.
- To crush candy canes, place candy in heavy-duty resealable plastic food bag. Seal bag; pound candies with rolling pin or hammer to crush. (If bag starts to puncture, place bag in another bag and continue pounding.)
- Line cookie sheet with parchment paper for easy cleanup and to prevent candy in dough from sticking to cookie sheets.
- Leftover candy coating can be used to dip pretzels.
Explore reviews fromour online community
Excellent recipe. Tastes good and looks great on a cookie tray.
These are wonderful and worth the extra baking time. I love these the most of any biscotti I've tried.
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.
Add a refreshing touch to your holiday treat collection with these festive peppermint cookies, cakes, biscotti and more!
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A perennial favorite with a cup of coffee these biscotti recipes are perfect for any season.
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