Peppermint Biscotti is made with peppermint extract and crushed peppermint candy. These biscotti cookies are decadent, pretty, and perfect for holiday cookie plates.
These peppermint biscotti cookies are such a pretty treat, they look amazing on a dessert table and taste as good as they look. Making this peppermint biscotti recipe is actually very easy – the dough comes together quickly and the ingredients are basic too.
Biscotti cookies
If you didn’t know, biscotti is classified as an Italian cookie. This makes sense, considering how similar the ingredients are to the cookies you already know and love. Fun fact: The word “biscotti” actually means “baked twice,” which is what we do to give this peppermint biscotti the perfect texture. In Italy, they use the word “biscotti” to refer to different types of cookies, while here in America, we see biscotti as cookies like these. In Italy, they actually refer to these biscotti with an entirely different name!
Why we think you will love this easy cookie recipe
If you need more reasons to give this recipe a try, read on for why we think you will fall in love with these cookies.
- Great for the holidays. Romantic dates, Christmas brunch, or just Sunday brunch, are all perfect occasions for serving up some peppermint biscotti. There is never a bad time for a cookie!
- Basic ingredients. If you have ever made cookies from scratch, then you’ve already got a good idea of the ingredients needed. The basics like flour, sugar, butter, baking powder, etc. This peppermint biscotti recipe uses very simple pantry staples, making it very convenient to make at home.
- They look great! Your peppermint biscotti will not only look professional when you are finished with them, but they’ll taste great too! Serve them with your favorite warm drinks and enjoy them whenever the mood strikes.
INGREDIENTS IN PEPPERMINT BISCOTTI
Butter – Real butter works best. Make sure it is softened to room temperature before adding to the other ingredients.
Sugar – Gotta have sugar to make cookies! You will only need granulated sugar to make the biscotti.
Eggs – Three large eggs bind all of the other ingredients together.
Peppermint extract – A little bit of extract goes a long way. Make sure to use peppermint extract, not mint!
Flour – All-purpose flour works best but you can use a gluten-free substitute if needed.
Baking powder – This is the leavening agent in the biscotti. For best results, make sure it isn’t old or expired.
Salt – Just a little bit of salt will help all of the other flavors to pop.
Crushed peppermint candy – You can crush peppermint candy or candy canes to mix into the cookie dough.
CHOCOLATE COATING
Chocolate chips – Semi-sweet chocolate chips work great, but you can use any variety of chocolate chips or melting chocolate.
Shortening – A little bit of shortening will help to thin out the chocolate a little bit.
Crushed peppermint candy – Sprinkle more crushed peppermint candy on top of the chocolate before it sets. Adds a little crunch and flavor and it looks pretty too!
HOW TO MAKE PEPPERMINT BISCOTTI
In a large bowl, cream butter and sugar for 2-3 minutes with an electric mixer.
Add eggs and peppermint extract and beat for 2-3 more minutes.
In a separate bowl, mix the flour, baking powder, and salt. Stir in the crushed peppermint candy.
Add to the creamed butter mixture and mix until combined. The dough will be stiff.
Divide the dough in half. Line a baking sheet with a silicone baking mat or parchment paper. Roll each half into a rectangle that is about 12 inches by 2 ½ inches. Bake the two large rectangles on the baking sheet for about 25-30 minutes or just until golden brown. Transfer to wire racks and cool for 15 minutes.
Transfer the partially cooled rectangles to a cutting board and cut diagonally with a sharp knife into 1/2-inch slices.
Bake for 12-15 minutes or until firm.
Transfer the slices to a wire rack to cool.
Place the chocolate chips and shortening in a microwave-safe bowl, and microwave for 30 seconds. Stir and then microwave for another 30 seconds.
Stir until the mixture is smooth. Dip one end of each cookie in the chocolate and then roll in the crushed peppermint candy. Place on waxed paper until set. Store in an airtight container.
How long will homemade biscotti stay fresh?
If properly stored in an airtight container, you can expect your biscotti to last up to 1 to 2 weeks at room temperature. This biscotti will not last quite as long as traditional methods because of the added fats (in this case, the butter), but the shelf life is still longer than a traditional cookie.
Can I freeze homemade biscotti?
Yes! Biscotti freezes very well! Feel free to place your cooled and set biscotti pieces on a baking sheet and freeze them solid for 2 hours before transferring them to an airtight container and freezing for up to 3 months. They won’t take long to thaw, so you can allow them a few minutes to sit at room temperature while you prepare your drinks, and they should be ready within 15-20 minutes.
How thick should I cut biscotti?
Biscotti is usually cut to where it is 1/2 an inch thick. You can cut them thicker or thinner, but that will change the results and could change the baking time.
MORE DELICIOUS PEPPERMINT COOKIE RECIPES TO TRY:
- PEPPERMINT WHITE CHOCOLATE CHIP COOKIES
- PEPPERMINT OREO COOKIES
- PEPPERMINT CUT-OUT COOKIES
- PEPPERMINT SNOWMAN COOKIES
- PEPPERMINT SHORTBREAD COOKIES
- PEPPERMINT BARK COOKIES
- PEPPERMINT VANILLA SHORTBREAD COOKIES
- PEPPERMINT MELTAWAYS
- PEPPERMINT CHOCOLATE CHIP COOKIES
- PEPPERMINT BUTTER COOKIES
- PEPPERMINT COOKIE BARS
- PEPPERMINT CHOCOLATE SANDWICH COOKIES
- CHOCOLATE PEPPERMINT BLOSSOMS
Peppermint Biscotti is made with peppermint extract and crushed peppermint candy. These biscotti cookies are decadent, pretty, and perfect for holiday cookie plates.
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