I have to say I was VERY pleasantly surprised at how much I enjoyed eating these little guys. Biscotti is hit or miss for me whether or not I like it. I has to have the right combination of flavor and texture. I usually like something with white chocolate and an almond type flavor and it needs to be both crunchy and fresh. This recipe delivered! The flavor of the peppermint was very present but not overwhelming and the texture was perfect and, BIG bonus, it was pretty easy to make. The recipe I was following recommended adding more crushed candy canes after drizzling the chocolate on at the end, I didn’t feel like crushing more up so I passed on that but it would probably be very tasty that way. She also said to dip one half of each biscotti in melted white chocolate but I don’t like biscotti like that, you get to the other side and there’s no white chocolate and I find that very disappointing. So I drizzled. Plus that gives me the opportunity to use the word drizzle several times and it’s kind of a fun word.
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt 8 tablespoons unsalted butter, room temperature
- ½ cup granulated sugar
- 3 large eggs
- ⅔ cup finely crush peppermint candy canes
- 14 ounces white chocolate, melted
- if you want, extra crushed peppermint candy to sprinkle on top
- Preheat your oven to 350˚.
- In a medium mixing bowl combine the flour, baking and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together until fluffy. Add the eggs one at a time.
- Add the dry ingredients and mix until combined.
- Add the crushed candy canes
- Divide the dough into 4 equal pieces and shape each into a log 9 x 1.5". Place the logs on a baking sheet lined with parchment, about 3 inches apart.
- Bake until the top starts to crack a little and the ends are turning a little brown, about 18-20 minutes. Remove from oven and reduce temperature to 325˚. Allow logs to cool 10 minutes on the tray.
- Cut each log diagonally with a sharp serrated knife, about ½" thick and arrange them standing up on the baking sheet, discard the ends if you like or nibble on them.
- Bake until light golden color and crispy about 12-15 minutes, the centers may still be a tad soft but they will firm up as they cool. Cool completely on a wire rack.
- Once cool, drizzle with white chocolate and if desired, sprinkle with a little more crushed peppermint.
Thanks for the delightful recipe: http://penniesonaplatter.com/
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