These peppermint flavored biscotti are so perfect for dipping into hot cocoa on a cold day. If candy canes are not available, feel free to use crushed peppermint candies instead.
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These peppermint flavored biscotti are so perfect for dipping into hot cocoa on a cold day. If candy canes are not available, feel free to use crushed peppermint candies instead.
2 tbsp water
1 tsp peppermint extract
2 eggs
3 1/2 cups all-purpose flour
1 cup finely crushed candy canes
1 tsp Clabber Girl Baking Powder
1/2 cup slivered almonds, toasted
1/2 tsp salt
4 oz squares of white chocolate, melted
1 cup sugar
1 cup butter, softened
Preheat oven to 350 F; Line 2 cookie sheets with parchment paper. Combine flour, Clabber Girl Baking Powder and salt in a large bowl; set aside. Cream together the sugar, butter, water, peppermint extract and eggs in large bowl with electric mixer at medium speed until well blended. Add flour mixture, 1/2 cup crushed peppermint and almonds. Beat on low speed until just blended. Divide dough in half. Shape each half into 10 x 3-inch log; place each log on separate prepared cookie sheet. Bake each log 30 minutes or until center is firm to the touch. Let cool 15 to 20 minutes. Using a serrated knife, cut logs diagonally into 1/2 – inch slices. Place on cookie sheets. Bake 15 minutes; turn and bake 12 to 15 minutes longer or until edges are browned. Cool completely on wire racks. Dip each cookie halfway into melted chocolate. Before chocolate solidifies, dip ends into remaining 1/2 cup crushed candy canes or sprinkle crushed candy onto chocolate. Store in tightly covered container.
2 tbsp water
1 tsp peppermint extract
2 eggs
3 1/2 cups all-purpose flour
1 cup finely crushed candy canes
1 tsp Clabber Girl Baking Powder
1/2 cup slivered almonds, toasted
1/2 tsp salt
4 oz squares of white chocolate, melted
1 cup sugar
1 cup butter, softened
Preheat oven to 350 F; Line 2 cookie sheets with parchment paper. Combine flour, Clabber Girl Baking Powder and salt in a large bowl; set aside. Cream together the sugar, butter, water, peppermint extract and eggs in large bowl with electric mixer at medium speed until well blended. Add flour mixture, 1/2 cup crushed peppermint and almonds. Beat on low speed until just blended. Divide dough in half. Shape each half into 10 x 3-inch log; place each log on separate prepared cookie sheet. Bake each log 30 minutes or until center is firm to the touch. Let cool 15 to 20 minutes. Using a serrated knife, cut logs diagonally into 1/2 – inch slices. Place on cookie sheets. Bake 15 minutes; turn and bake 12 to 15 minutes longer or until edges are browned. Cool completely on wire racks. Dip each cookie halfway into melted chocolate. Before chocolate solidifies, dip ends into remaining 1/2 cup crushed candy canes or sprinkle crushed candy onto chocolate. Store in tightly covered container.