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Peppermint White Chocolate Biscotti

Peppermint White Chocolate Biscotti

White Chocolate chip biscotti dipped in white chocolate and crushed candy canes.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine Italian
Servings 30 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.

Nutrition

Calories: 140kcal
Keyword cookies
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