Prep 25 mins
Cook 45 mins
My friend Jess gave me this recipe :) I added the chocolate and increased the flour since the dough wasn't quite the right consistency. This is my favorite new additions to my Christmas cookie tray this year.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large mixing bowl, cream butter and sugar together. Add eggs one at a time beating well after each addition. Beat in extract.
- Separately mix flour, baking powder and salt. Stir in 1 cup of peppermint candy.
- Gradually add flour and candy mixture to creamed mixture beating well until well blended. Dough will be stiff.
- Divide dough in half. Shape each half into a rectangle 12 x 3 inches. Carefully transfer each to baking sheet.
- Bake for 25 to 30 minutes. Carefully remove and place on a wire rack to cool slightly, until cool to the touch but not cooled all the way through. On a cutting board cut each rectangle into 1/2 inch cookies.
- Place the cookies back onto the baking sheet (touching is okay) and bake for an additional 12 to 15 minutes or until firm. Let cool completely on wire rack.
- Melt chocolate candy coating according to package directions and dip one side of the biscotti into the chocolate and sprinkle with some of the remaining peppermint candy. Place on waxed paper until chocolate coating sets.
YUMMY! This is the perfect sweet treat for Christmas. I know my guests are going to love these.
These were some of the best biscotti I made for holiday gifts this weekend. I used red, green, and white crushed candy canes, so they looked very festive. I iced some in white and some in semi-sweet melted chocolate and sprinkled with finely crushed candy canes. The mint flavour was right on. After reading other reviews, I decided to use 2 teaspoons of baking powder, which I think is a better ratio to the more than 4 cups of flour. They rose and baked perfectly! Thanks!
Mine had trouble rising too, but these still were a delightful treat for us. It made for a nice dessert/ snack for us. Also topped off with some chocolate syrup. Made for PRMR tag.