December 19, 2022

Peppermint White Chocolate Biscotti

Peppermint White Chocolate Biscotti are one of our favorite Christmas treats. I start these cookies by stirring together an easy biscotti batter. Then, I bake the biscotti and slice them into thin strips. Finally, I dip them into melted white chocolate and crushed candy canes. We like these biscotti for several reasons. First of all, I like that I can make these scrumptious biscotti in just about one hour. Secondly, I love that these are so fun and festive. Truly, nothing gets me more in the mood for the holidays then Christmas baking. And, lastly, we all love the sweet white chocolate and the zesty peppermints.

The Equipment I Used

A Food Scale- For perfect biscotti, be sure to weigh your flour and sugar.
An Electric Mixer- I used an electric mixer to make my biscotti dough. You could also stir it up with a spoon.
A Baking Sheet- Use a shiny baking sheet with low sides.
Parchment Paper- Line your baking sheet with parchment paper.

The Ingredients Needed for Peppermint White Chocolate Biscotti

Flour- Use all-purpose flour. I always use King Arthur brand flour.
Butter-Use unsalted butter. I always use Kerry Gold Irish butter.
Extracts- I used almond and vanilla extracts. For more peppermint flavor, use peppermint extract.
Chocolate Chips- For dipping the chocolate, use white chocolate chips.
Vegetable Shortening- Use this to stir into the chocolate so that it will cling to the cookies. I used the Crisco brand.
Peppermints- You’ll need crushed up candy canes or peppermints.

How I Made my Cookies

First, I mixed up the biscotti batter. It’s important to cream together the butter and sugar well.
Then, I formed the dough into loaves and baked them.
Next, I sliced the loaves into biscotti.
Finally, I dipped the ends of the biscotti into the melted chocolate and rolled them in peppermints.

If you like candy canes, you need to try these sweet and yummy Peppermint White Chocolate Biscotti.

Peppermint White Chocolate Biscotti

White Chocolate chip biscotti dipped in white chocolate and crushed candy canes.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

Course Dessert

Cuisine Italian

Servings cookies

Calories 140 kcal

Ingredients

3 cups all purpose flour (360g)
1 tsp. each baking powder and salt
8 tbsp. unsalted butter (112g), softened
1 cup granulated sugar (200g)
3 large eggs, at room temperature
1 tsp. each almond and vanilla extracts
¾ cup white chocolate chips

For the Biscotti Topping:

1 cup white chocolate chips
2 tsp. vegetable shortening
1 cup peppermints or candy canes, crushed

Instructions

Preheat the oven to 350 degrees.
In a bowl, sift together the flour, baking powder, and salt.
In the bowl of an electric mixer, with the paddle attachment on, cream the butter and sugar together until just combined. Add the eggs and extracts and beat until well combined. Then, add the sifted ingredients and beat just until no streaks of flour remain. Stir in the chocolate chips.
Line a baking sheet with parchment paper. Divide the dough into four balls, and then shape them on the baking dish into four loaves, about three inches wide and an inch high. Bake for 27 to thirty minutes, or until the edges turn light brown.
Slice the loaves into slices, about ¾ of an inch thick. Let them cool on a wire rack.
For the Biscotti Topping: Place the chips and shortening in a small bowl and microwave for ten seconds. Stir. Repeat until the chocolate is melted and smooth. Place the cookies on a wax paper lined pan. Dip the cookies into the chocolate. Then, dip the cookies into the crushed candy canes. Let the chocolate harden before serving.