Peppermint Biscotti

Recipe by Shannon Cooks
READY IN: 1hr 20mins


  • 23
    cup butter, softened
  • 1 13
    cups sugar
  • 1
    tablespoon baking powder
  • 12
    teaspoon salt
  • 12
    teaspoon peppermint extract
  • 4 14
    cups flour
  • 1
    cup of coarsely chopped peppermint candy (round peppermint pinwheels or candy canes both work equally well)
  • red food coloring
  • Peppermint Glaze Icing
  • 1
    tablespoon milk
  • 14
    teaspoon peppermint extract
  • red food coloring


  • Preheat oven to 375°F Line a cookie sheet with foil and set aside.
  • Beat butter for 30 seconds in a large mixing bowl.
  • Add sugar, baking powder and salt, beat until well combined.
  • Add eggs and peppermint extract.
  • Gradually beat in as much flour as you can and stir in the remaining flour.
  • Mix in the chopped candies.
  • Form the biscotti: Divide dough in half and tint one portion of dough with food coloring. (I dyed my dough a dark pink with liquid food coloring…if you wish for a red dough, use red paste food coloring. )
  • Divide each half of dough into three equal portions.
  • Roll each portion into a 14 inch long rope on a lightly floured surface. Place a rope of each color side by side on the foil lined cookie sheet and twist ropes around each other several times.
  • Flatten twists to a 2 inch width. Repeat this process with the remaining ropes of dough and place each twist about 4 inches apart on cookie sheet.
  • Bake for 20 to 25 minutes or until lightly browned and tops are slightly cracked. Cool completely on cookie sheet.
  • Reduce oven temperature to 300°F
  • Carefully peel away foil and transfer twists to a wooden chopping board. Use a serrated knife to cut each twist diagonally into ½ inch thick slices.
  • Place slices onto ungreased cookie sheet and bake for 10 minutes.
  • Remove from oven, turn over and bake for an additional 10-15 minutes, until biscotti slices are dry. Allow biscotti to cool completely.
  • To make peppermint icing: Combine milk, peppermint extract and sugar. If icing is too thick, add milk in tiny amounts until it is of a drizzling consistency.
  • Lightly drizzle all biscotti in a zigzag fashion.
  • Add red food coloring to leftover icing (if mixture thickens, add a little more milk) and lightly drizzle biscotti in the opposite direction of the white icing drizzle zigzags.
  • Eat within 3 days and store in an airtight container. These freeze well (just make sure you drizzle with icing after freezing, not before).