Peppermint Biscotti
Peppermint Biscotti is a Mediterranean recipe that serves 24. This hor d'oeuvre has 131 calories, 2g of protein, and 5g of fat per serving. For 22 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 62 people were glad they tried this recipe. It will be a hit at your Christmas event. It is brought to you by Foodnetwork. Head to the store and pick up baking powder, flour, white chocolate, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 3 hours. All things considered, we decided this recipe deserves a spoonacular score of 10%. This score is not so super. Peppermint Biscotti, Peppermint Biscotti, and Chocolate Peppermint Biscotti are very similar to this recipe.
Servings: 24
Preparation duration: 75 minutes
Cooking duration: 105 minutes
Ingredients:
1 teaspoon baking powder
2 candy canes, crushed
2 large eggs
2 1/3 cups all-purpose flour
1/4 teaspoon pure peppermint extract
1/2 teaspoon salt
3/4 cup sugar
6 tablespoons unsalted butter, at room temperature
4 ounces white chocolate, chopped
Equipment:
baking paper
baking sheet
oven
whisk
bowl
cutting board
microwave
Cooking instruction summary:
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. Photograph by Ryan Dausch
Step by step:
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. 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.
3. 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.
4. Bake until lightly browned and just firm on the outside, about 25 minutes.
5. Remove the logs from the oven and let stand 10 minutes; reduce the oven temperature to 325 degrees F.
6. 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.
7. Transfer to a rack and let cool completely. (The cookies will continue to crisp as they cool.)
8. 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.
9. Let set, 45 minutes.
10. Photograph by Ryan Dausch
Nutrition Information:
covered percent of daily need
