Print Options

Back to Peppermint Biscotti >

Include these items:

Select reviews >

Taste of Home Logo

Peppermint Biscotti

 Peppermint Biscotti
Dipped in melted chocolate and rolled in crushed peppermint candy, this flavorful biscotti is a favorite. It's one of the many sweets I make for Christmas. —Paula Marchesi, Lenhartsville, Pennsylvania
42 ServingsPrep: 1 hour Bake: 15 min./batch + cooling

Ingredients

  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 3 eggs
  • 2 teaspoons peppermint extract
  • 3-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup crushed peppermint candies
  • FROSTING:
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 tablespoons shortening
  • 1/2 cup crushed peppermint candies

Directions

  • In a large bowl, cream butter and sugar. Add eggs, one at a time,
  • beating well after each addition. Beat in extract. Combine the
  • flour, baking powder and salt; stir in peppermint candy. Gradually
  • add to creamed mixture, beating until blended (dough will be stiff).
  • Divide dough in half. On an ungreased baking sheet, shape each
  • portion into a 12-in. x 2-1/2-in. rectangle. Bake at 350° for
  • 25-30 minutes or until golden brown. Carefully remove to wire racks;
  • cool for 15 minutes. Transfer to a cutting board; cut diagonally
  • with a sharp knife into 1/2-in. slices. Place cut side down on
  • ungreased baking sheets. Bake for 12-15 minutes or until firm.

2 of 2

Peppermint Biscotti (continued)

Directions (continued)

  • Remove to wire racks to cool.
  • In a microwave-safe bowl, melt chocolate chips and shortening; stir
  • until smooth. Drizzle over biscotti; sprinkle with candy. Place on
  • waxed paper until set. Store in an airtight container. Yield: about
  • 3-1/2 dozen.
Nutritional Facts: 1 serving (1 each) equals 121 calories, 5 g fat (3 g saturated fat), 24 mg cholesterol, 63 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein.