Peppermint Biscotti

December 16, 2011 § 4 Comments

Or “Peppermint Sticks” as Andrew likes to call them as I packed them for him today.

We made these last year with my aunt for Christmas and they were a big hit. (The same aunt that brought us this.)They are perfect to dip in hot chocolate or coffee but they are great on their own too.  Actually when my aunt gave them to an Italian friend of hers, she was told “These are very good, but they’re not biscotti.” So, perhaps Andrew did select a more appropriate name for them. I must have just been trying to sound fancy 🙂

Though I made an absurd number of treats for someone who just moved to Austin and really doesn’t know a lot of people to give them to,

 

these ones (and these ones) are running dangerously low….maybe I shouldn’t bake things that the two of us like quite so much.  (Sidenote: boy I look delirious after a marathon baking sesh). For this recipe, I just googled and made the first one that popped up: http://allrecipes.com/recipe/peppermint-biscotti/.

Ingredients

  • 3/4 cup of butter, softened
  • 3/4 cup sugar
  • 3 eggs
  • 2 tsp peppermint extract (if you don’t have this, you can probably omit- they just won’t be as minty)
  • 3 1/4 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1.5 cups crushed peppermint candy, divided
  • 2 cups chocolate chips (you can get by with less- I probably used 1.5 cups)
  • 2 T shortening (optional- I did not use this)

Recipe

Preheat oven to 350°. Cream your butter and sugar together. Add eggs one at a time, fully incorporating each before going on to the next. Beat in extract. In a small bowl, mix the flour, baking powder, and salt; stir in 1 cup of peppermint candy. Gradually add dry ingredients to wet ones, beating until it forms a dough.

Divide dough in half. On an ungreased cookie sheet, shape each half into a log (it will be about 12 in x 2.5 in.). Bake for 25-30 minutes, or until golden brown. Don’t turn your oven off- you have to stick it back in.

Let dough cool for 15 minutes. On a cutting board, cut across the dough diagonally to make biscotti shaped pieces about 1/2 inch thick. (Such technical lingo, I know). Transferring the dough to a cutting board was REALLY hard for me since the dough really wanted to fall apart. If it does crack, don’t worry- you can always cover the cracked part with chocolate! The middle pieces will be super long; I cut them in half.

Set pieces cut side down back on the cookie sheet. Bake for 12-15 more minutes until firm. Let cool completely.

Melt chocolate chips with the shortening if you are using it. (I believe the shortening is listed to help it harden better, but it hardens just fine on its own or in the fridge). Dip the end of each cookie into the chocolate and set on a piece of wax paper to cool. Sprinkle peppermint candy on top. Alternately, you could drizzle the chocolate if you have way less ugly edges and cracks to cover up than I did.

Due to the temperature of my apartment, these babies did not want to harden. If you put the wax paper on a tray, you could stick them in the fridge for a little while- that should do the trick.

 

 

 

 

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