Let’s make some Peppermint White Chocolate Biscotti! These cookies are fun, festive and perfect pairing to a cup of coffee or tea yet are tasty enough to enjoy on their own. They also make a great food gift!
Making Biscotti is not hard, I repeat, making Biscotti is not hard! Who wants to make Peppermint White Chocolate Biscotti, it’s easy!
I’m a total Cookie Monster! I really am (and so is my son). My daughter on the other hand is all about the cookie dough. Me, I like the dough AND the cookies. However I typically enjoy my cookies the next day or after they have fully cooled (while the hubs wants them fresh from the oven).
I never had biscotti while growing up in my Irish/Polish family. Not that I recall anyway. Once I noticed them as a young adult (who was a non-coffee drinker) I paid them zero attention. Then one day about 10 years ago I had one and I have been a Biscotti-making fool even since! No dunking for me, My family and I enjoy them just as we do cookies.
These Peppermint White Chocolate Biscotti have a delicate flavor of peppermint, compliments by the white chocolate. They are not overly sweet and I like to bake them so they are not super crunchy, if you like them hard, just allow them to bake a little longer when you are baking them after they are sliced.
How Do I Make Biscotti?
- All you need to do is make the dough just as you would any cookie and yes you can use a mixer
- Then using your hands, shape it on a lightly floured parchment paper-lined baking sheet. You can choose to divide the dough in half and form two flat logs about 12-14 inches long and 3 inches wide (or so). However, for these, I like them large so I use the all the dough and form it into one log.
- Next, bake it at 350 degrees for 30 minutes. Pull it out, allow it to cool for 5 minutes, cut it, slightly on the diagonal (1/2 inch to 3/4 inch thick slices), place biscotti on their side and bake it for 10 minutes. Take it out again, flip it and bake 10 minutes more. Place on a wire rack and allow to cool completely.
- After the Biscotti cool, melt white chocolate, spread some onto each biscotti, dust them with crushed candy canes or peppermint dust and your in business
I always say that I am a self-proclaimed Cookie Monster. I really am (and so is my son Connor). My daughter on the other hand is all about the cookie doughs at almost ever stage, she tastes away. Me, I like the dough AND the cookies. However I typically enjoy my cookies the next day or after they have fully cooled (while the hubs wants them fresh from the oven).
Hope you try these as well as gift these this holiday season!
If you too are a cookie monster, try Oatmeal Raisin Cookies, my Pizzelles which are AMAZING and come from an old Philly Bakery, Brownie Cookies or Eggnog Biscotti. And if you like white chocolate, try my make-ahead White Chocolate Peppermint Martini’s. Cheers!
Peppermint White Chocolate Biscotti
- 1 stick butter room temperature
- 1 cup sugar
- 2 eggs
- 3 TBS Peppermint Schnapps
- 1 TBS water
- 3 1/2 cups flour
- 2 teaspoons baking powder
- pinch of salt
- 1/2 cup white chocolate chips
- 2 TBS crushed candy cane or peppermint dust
White Chocolate Topping
- 1 cup white chocolate chips
- 1/4 cup crushed candy canes or peppermint dust
- In a large mixing bowl, combine butter, sugar and eggs and mix for about 1 minute or until smooth.
- Add in Peppermint Schnapps and water and mix until smooth.
- In a small bowl, combine your flour, baking powder and salt and whish to blend. Add that to your mixing bowl along with white chocolate chips and peppermint dust/crushed candy canes and mix until blended and smooth.
- Line a baking sheet with parchment paper and dust it with flour.
- Turn out your biscotti dough onto the baking sheet, (it will be kind of like a ball) and using your hands, shape dough into a long roll shape, about 12-14" long. With your fingers, smack down on the dough so that it ends up being about a ½" high. It will be sort-of like a long rectangle once your are finished.
- Bake for 30 minutes, top will begin to crack in spots. Remove tray from the oven and allow it to cool for 5 minutes. Once biscotti had cooled enough to handle (yet are still very warm) Use a sharp chefs knife or long serrated knife and carefully and quickly cut slices on a slight angle into biscotti shape (approximately ½ inch to-3/4 inch).
- Flip biscotti to one side and bake for an additional 10 minutes.
- Remove from oven and gently yet quickly flip biscotti to the opposite side and bake and additional 10 minutes.
- Allow biscotti to cool on a cooling rack.
- Once biscotti have cooled completely. Melt your chocolate in 30 second bursts in your microwave, stirring after each 30 seconds. Just over a minute total should do it (depending on the strength of your microwave). If some chips are not melted as you stir the chocolate, allow it to sit 15-30 seconds. The residual heat should melt the rest of the chips. Stir till smooth.
- Using a small spoon, coat one side of the biscotti with the melted chocolate, smoothing it across with the back of the spoon. Dust each with crushed candy canes as soon as you spread the chocolate on. Allow to cool to allow chocolate to harden. (A cold garage works wonders).
- Keep in an airtight container. Biscotti keeps well for weeks.