White Chocolate Peppermint Biscotti

5 from 1 vote

White Chocolate Peppermint Biscotti

White Chocolate Peppermint Biscotti are a seasonal twist on a classic Italian cookie recipe. A crisp, twice baked dessert sweet studded with pieces of white chocolate and peppermint. A great cookie to dunk in coffee or eat on its own from a Christmas cookie platter.

Prep Time30

Cook Time35

Cooling Time10

Total Time1 15

Cuisine: Italian

Course: Dessert

Servings: cookies

Calories: 87kcal

Equipment

Stand mixer or large bowl and hand mixer
Measuring Cups
Measuring spoons
Knife
Cutting board
Baking sheets
Silicone Baking Mats or parchment paper

Ingredients

4 Tablespoons unsalted butter softened
1 cup sugar
2 large eggs
¾ teaspoon peppermint extract
2 cups all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup white chocolate chips
crushed peppermint candy more if desired for decorating
½ cup white chocolate chips optional for decorating, or bright white candy melts

Instructions

Preheat oven to 350°F with a rack in the middle position.
In the bowl of a stand mixer with the paddle attachment (or using a large bowl with a hand mixer) beat the butter and sugar together at medium speed.
4 Tablespoons unsalted butter, 1 cup sugar
Add the eggs one at a time, combining fully before adding the other.
2 large eggs
Add the vanilla and briefly mix to combine.
¾ teaspoon peppermint extract
Reduce speed to low. Add the flour, baking powder, and salt and mix until just combined.
2 cups all purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt
Add the white chocolate chips and peppermint pieces, and mix on a slow speed until just incorporated.
1 cup white chocolate chips, crushed peppermint candy
Remove the dough from the bowl and split into two halves.
Roll the dough out into two logs approximately 12 inches long and 2 inches wide (slightly flattened with your hands). Place on a silicone mat or parchment lined baking sheet.
Bake the loafs for about 20 minutes, or until they are starting to develop cracks on the top.
Remove from the oven and let the logs cool for only 10 minutes. See note 1.
Use a sharp knife to cut the logs, at a diagonal, into cookies approximately 1/2 inch thick.
Place all of the slices onto the baking sheet again (touching is fine as they will no longer expand).
Put the cut cookies back in the oven for an additional 15 minutes.
The cookies will feel crisp on top but still slightly "give" and push down in the middle.
Remove from the oven and let cool on a cooling rack completely before storing in an air tight container up to 1 month.
If desired, decorate once completely cool by dunking into or drizzling white chocolate or bright white candy melts.

Notes

It is very important to let the logs cool slightly, so it does not fall apart, and also important that it does not cool much longer as it will be very difficult to cut.
If adding a decoration, do not do this until the cookies are cool. Otherwise the chocolates will run off and not stick.

Nutrition