Chocolate Chip Peppermint Biscotti Recipe

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Chocolate Chip Peppermint Biscotti Recipe

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My family loves peppermint. When I pair it with chocolate in crunchy biscotti, we know that the Christmas season has arrived. Dunk these in a glass of cold milk, hot chocolate or coffee...and ahh. —Katherine Wollgast, Florissant, Missouri
MAKES:
44 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min. + cooling
MAKES:
44 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1-1/3 cups sugar
  • 3 large eggs
  • 1/2 teaspoon peppermint extract
  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup crushed peppermint candies
  • 1/2 cup miniature semisweet chocolate chips

Directions

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in crushed candies and chocolate chips.
Divide dough in half. On a parchment paper-lined baking sheet, shape each portion into a 10x3- in. rectangle. Bake 30-35 minutes or until light brown. Cool on pans on wire racks 15 minutes or until firm.
Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on baking sheets, cut side down.
Bake 15-18 minutes or until crisp and golden brown. Remove from pans to wire racks to cool completely. Store between pieces of waxed paper in an airtight container. Yield: about 3-1/2 dozen.
Originally published as Chocolate Chip Peppermint Biscotti in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p76

  • 1/2 cup butter, softened
  • 1-1/3 cups sugar
  • 3 large eggs
  • 1/2 teaspoon peppermint extract
  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup crushed peppermint candies
  • 1/2 cup miniature semisweet chocolate chips
  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in crushed candies and chocolate chips.
  2. Divide dough in half. On a parchment paper-lined baking sheet, shape each portion into a 10x3- in. rectangle. Bake 30-35 minutes or until light brown. Cool on pans on wire racks 15 minutes or until firm.
  3. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on baking sheets, cut side down.
  4. Bake 15-18 minutes or until crisp and golden brown. Remove from pans to wire racks to cool completely. Store between pieces of waxed paper in an airtight container. Yield: about 3-1/2 dozen.
Originally published as Chocolate Chip Peppermint Biscotti in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p76

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