This peppermint biscotti recipe is my new twist on traditional biscotti, a classic Italian cookie.
My dad was a perfect example of being “old school”. While he did embrace some new things in the 20th & 21st centuries, there was many things he never got on board with.
Cell phones were one. He eventually did get a cell phone (a pre-paid one because there was no way he’d be trapped into a contract), but it was a strictly “emergencies only” cell phone. And by emergency, it was only for HIS emergencies. If he used the phone, he would shut the phone off — completely — after using. So, no one could get a hold of him on his cell phone.
I could talk all day about how many dad was still old school, but he was also a bit new school too. I’m sure many of you could share stories about your own parents…and some days our kids about us.
It really comes down to this: “old school” vs “new school” thinking can apply to dads…and much of life. Especially when it comes to cooking and baking. Traditionally, biscotti is an Italian classic with flavors of anise and walnuts. But why not give it a new school twist?
My twist on traditional biscotti is creating one with peppermint — perfect for the holidays. I absolutely love peppermint and I look for any excuse to have it in desserts. It’s the perfect treat for holiday parties and gatherings or for homemade food gifts. We enjoyed it during an after-dinner family holiday movie night complete with hot chocolate and coffee. It was a perfect night because all of the kids were home, which always makes me happy.
Biscotti is fairly simple to make. The hardest part was unwrapping the peppermint candies I bought! I mixed the dough up in my stand mixer and baked them on parchment paper lined baking sheets. Once they cooled a bit, I cut them into pieces, which were then returned to the oven for a final toasting.
I drizzled them with melted white chocolate, which I did buy placing the melted chocolate in a sandwich sized zipper bag and cutting off just a tiny bit of one of the corners. I squeezed the bag and dragged it back and forth over the biscotti to decorate them. After the white chocolate drizzle, I sprinkled them with crushed peppermint.
Here’s the recipe — it’s ready for you to save to ZipList or to print, if you prefer.Print
- 1/2 cup unsalted butter (1 cube, softened)
- 3 eggs
- 1 cup sugar
- 2 teaspoons peppermint extract
- 3 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3/4 cup crushed peppermint candies
White Chocolate Drizzle
- 1 cup white chocolate chips (6 ounces)
- 1 tablespoon shortening
- 1/2 cup crushed peppermint candies
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
- In a large bowl, beat on medium speed the butter, eggs, sugar and peppermint extract until combined. In a separate bowl, mix together flour, baking powder and salt. Stir 1/2 of the flour mixture into the egg mixture. Stir in remaining half of flour when first half is fully combined into the butter mixture. Stir in crushed peppermint.
- On a floured cutting board, divide dough in half. Shape each dough half into a long roll, approximately 14-16″ long. Carefully place rolls on prepared baking sheet, about 3″ apart from each other. With your hand, press down each roll so that they are approximately 1/2″ high.
- Bake for 25 minutes or until golden brown. Carefully remove from pans and place on cooling racks. Set aside baking sheet, as it will be reused. When biscotti had cooled enough to handle, but is still warm, carefully move them to a cutting board and cut crosswise slices (approximately 1/2″ in size). Place slices, cut side down, back on original baking sheet. Bake for 5-10 minutes or until somewhat firm. Transfer to wire racks to completely cool, with tops upwards.
- Place white chocolate chips and shortening in a small bowl. Heat for 20 seconds to melt chips. Stir, and if necessary, continue microwave at 5-10 second intervals to completely melt chocolate. Place chocolate in a small zipper-style plastic bag, seal, and snip off a very tiny corner of the bag. Squeeze out white chocolate through this small hole (increase size if necessary) and drizzle back and forth over the tops of the biscotti. While drizzle is still wet, sprinkle with crushed peppermint candies.
Want more baking goodness? Check out what my fellow blogging friends created:
What new twist do you put on “old school” recipes?
Disclosure: I am a member of the Collective Bias™ Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias™ and Smart & Final #CBias #SocialFabric. All opinions are 100% my own.