Best 8 Peppermint Biscotti Recipes

PEPPERMINT BISCOTTI

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.

CHOCOLATE CHOCOLATE PEPPERMINT BISCOTTI

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.

DOUBLE CHOCOLATE PEPPERMINT BISCOTTI.

Steps:

• 1.Preheat the oven to 350 degrees. 2.Line your baking sheet with a Silpat or parchment paper. 3.In a large mixing bowl combine the flour, cocoa, soda and salt. 4.Whisk to combine. 5.In your stand mixer, paddle attachment on, blend the sugar and butter for 2-3 minutes. 6.Then add the eggs. 7.Blend. 8.And finally the extract. 9.Add the dry ingredients to the wet and blend. 10.This is a very firm dough. 11.Once combined, add the chocolate chips and mix by hand or with the mixer. 12.Separate the dough into two equal halves. 13.Then form a long log like shape that you flatten a bit. 14.It should measure about 12 or so inches long. 15.I like to make these smaller biscotti because they are very decadent with the chocolate coating. 16.Then repeat. 17.Place both logs onto your baking sheet and bake for 34-36 minutes or until firm. 18.Remove and let cool for 10 minutes. 19.Then place on a cutting board and with a serrated knife, slice ½ thick pieces on a diagonal. 20.Place them back on the baking sheet and return to the oven for 12 minutes or until toasted nicely. 21.Melt your chocolate over a double boiler or in the microwave, keeping a watchful eye so it doesn't burn. 22.Add the oil and mix until creamy and smooth. 23.Add the peppermint pieces to a bowl and set aside. 24.Once the biscotti are done toasting. 25.Dip one end of your cookie into the chocolate. 26.Let the excess drip off. 27.Then sprinkle some peppermint pieces over the melted chocolate. 28.Place on a drying rack to set up. 29.Once the chocolate has firmed up, store in a tupperware container with a lid for up to 4-5 days. 30.Enjoy!

CHOCOLATE CHIP PEPPERMINT BISCOTTI

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in crushed candies and chocolate chips., Divide dough in half. On a parchment-lined baking sheet, shape each portion into a 10x3- in. rectangle. Bake 30-35 minutes or until light brown. Cool on pans on wire racks 15 minutes or until firm., Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on baking sheets, cut side down., Bake 15-18 minutes or until crisp and golden brown. Remove from pans to wire racks to cool completely. Store between pieces of waxed paper in an airtight container.

PEPPERMINT BISCOTTI

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• In a large mixing bowl, cream butter and sugar together. Add eggs one at a time beating well after each addition. Beat in extract.
• Separately mix flour, baking powder and salt. Stir in 1 cup of peppermint candy.
• Gradually add flour and candy mixture to creamed mixture beating well until well blended. Dough will be stiff.
• Divide dough in half. Shape each half into a rectangle 12 x 3 inches. Carefully transfer each to baking sheet.
• Bake for 25 to 30 minutes. Carefully remove and place on a wire rack to cool slightly, until cool to the touch but not cooled all the way through. On a cutting board cut each rectangle into 1/2 inch cookies.
• Place the cookies back onto the baking sheet (touching is okay) and bake for an additional 12 to 15 minutes or until firm. Let cool completely on wire rack.
• Melt chocolate candy coating according to package directions and dip one side of the biscotti into the chocolate and sprinkle with some of the remaining peppermint candy. Place on waxed paper until chocolate coating sets.

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.

PEPPERMINT BISCOTTI

Steps:

• Preheat oven to 375°F Line a cookie sheet with foil and set aside.
• Beat butter for 30 seconds in a large mixing bowl.
• Add sugar, baking powder and salt, beat until well combined.
• Add eggs and peppermint extract.
• Gradually beat in as much flour as you can and stir in the remaining flour.
• Mix in the chopped candies.
• Form the biscotti: Divide dough in half and tint one portion of dough with food coloring. (I dyed my dough a dark pink with liquid food coloring...if you wish for a red dough, use red paste food coloring. )
• Divide each half of dough into three equal portions.
• Roll each portion into a 14 inch long rope on a lightly floured surface. Place a rope of each color side by side on the foil lined cookie sheet and twist ropes around each other several times.
• Flatten twists to a 2 inch width. Repeat this process with the remaining ropes of dough and place each twist about 4 inches apart on cookie sheet.
• Bake for 20 to 25 minutes or until lightly browned and tops are slightly cracked. Cool completely on cookie sheet.
• Reduce oven temperature to 300°F
• Carefully peel away foil and transfer twists to a wooden chopping board. Use a serrated knife to cut each twist diagonally into ½ inch thick slices.
• Place slices onto ungreased cookie sheet and bake for 10 minutes.
• Remove from oven, turn over and bake for an additional 10-15 minutes, until biscotti slices are dry. Allow biscotti to cool completely.
• To make peppermint icing: Combine milk, peppermint extract and sugar. If icing is too thick, add milk in tiny amounts until it is of a drizzling consistency.
• Lightly drizzle all biscotti in a zigzag fashion.
• Add red food coloring to leftover icing (if mixture thickens, add a little more milk) and lightly drizzle biscotti in the opposite direction of the white icing drizzle zigzags.
• Eat within 3 days and store in an airtight container. These freeze well (just make sure you drizzle with icing after freezing, not before).

CHOCOLATE-PEPPERMINT BISCOTTI

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.