Peppermint Biscotti

Infuse your holiday baking with festive cheer by whipping up a batch of Peppermint Biscotti—crunchy, flavor-packed cookies perfect for pairing with coffee, tea, or hot cocoa. This easy biscotti recipe combines the classic crispness of twice-baked Italian cookies with the refreshing zing of peppermint extract and crushed candy canes, delivering a delightful balance of sweetness and minty flair. With a drizzle of optional semi-sweet chocolate, these biscotti transform into a show-stopping treat for gift-giving or cookie swaps. Ready in just over an hour and staying fresh for up to two weeks, these holiday-inspired cookies are as practical as they are delicious. Whether you're decking the halls or cozying up by the fire, Peppermint Biscotti is the ultimate seasonal indulgence.

Nutriscore Rating: 46/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 0.75 cups Granulated sugar
• 1 teaspoon Baking powder
• 0.25 teaspoons Salt
• 0.25 cups Unsalted butter (softened)
• 3 units Large eggs
• 1 teaspoon Vanilla extract
• 0.5 teaspoons Peppermint extract
• 0.5 cups Crushed peppermint candies or candy canes
• 0.5 cups Semi-sweet chocolate chips (optional for drizzle)
• 1 teaspoon Shortening (for melting chocolate, optional)

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2

In a medium bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Mix well to combine.

Step 3

Using a stand mixer or hand mixer, cream the softened butter and sugar until light and fluffy.

Step 4

Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the vanilla extract and peppermint extract.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing until fully combined and a dough forms.

Step 6

Fold in the crushed peppermint candies or candy canes gently, distributing them evenly throughout the dough.

Step 7

Transfer the dough to the prepared baking sheet. Shape it into a long, flat log approximately 12 inches long and 4 inches wide.

Step 8

Bake in the preheated oven for 25-30 minutes, or until the log is firm to the touch and lightly golden brown. Remove from the oven and allow it to cool for 10 minutes.

Step 9

Reduce the oven temperature to 325°F (163°C). Once the biscotti log is cool enough to handle, use a serrated knife to slice it diagonally into 3/4-inch thick slices.

Step 10

Arrange the slices cut side down on the baking sheet. Bake again for 10 minutes, then flip each slice and bake for another 8-10 minutes, or until the biscotti are crisp and golden brown.

Step 11

Remove from the oven and allow the biscotti to cool completely on a wire rack.

Step 12

For the optional chocolate drizzle, melt the chocolate chips and shortening in the microwave in 20-second intervals, stirring after each interval until smooth. Drizzle the melted chocolate over the cooled biscotti and let it set before serving or storing.

Step 13

Store the biscotti in an airtight container at room temperature for up to two weeks.

Nutrition Facts

Serving size	(855.6g)

Amount per serving	% Daily Value*
Calories	3162.7

Total Fat 101.5g	0%
Saturated Fat 56.2g	0%
Polyunsaturated Fat g
Cholesterol 687.2mg	0%
Sodium 1313.5mg	0%
Total Carbohydrate 522.1g	0%
Dietary Fiber 14.5g	0%
Total Sugars 310.0g
Protein 51.3g	0%

Vitamin D 149.2IU	0%
Calcium 210.9mg	0%
Iron 18.3mg	0%
Potassium 809.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.5%

Protein: 6.4%

Carbs: 65.1%