Oh peppermint, Oh peppermint

20 Dec

Despite my ridiculous peppermint obsession (my pumpkin addiction is minor compared to my love for peppermint), lucky for you guys, I’ve kept my crazy peppermint recipes under wraps this season. Trust me, it was tough! This recipe, however, could not go without sharing. If you’re not a peppermint fanatic like yours truly, then you’re in luck, for the cool peppermint flavor is balanced out perfectly by the non-overpowering sweetness of the biscotti.

(Recipe Adapted From Taste of Home)

-3/4 cup butter, softened
-3/4 cup sugar
-3 eggs
-2 teaspoons peppermint extract
-3 1/4 cups all-purpose flour
-1 teaspoon baking powder
-1/4 teaspoon salt
-1 cup crushed peppermint candies
-2 cups semisweet chocolate chips
-2 tablespoons shortening
-1/2 cup crushed peppermint candy canes

-In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; stir in peppermint candy. Gradually add to creamed mixture, beating until blended (dough will be stiff).

-Divide dough in half. On an ungreased baking sheet, shape each portion into a 12-in. x 2-1/2-in. rectangle. Bake at 350° for 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 15 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 12-15 minutes or until firm. Remove to wire racks to cool.

-In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip one side of biscotti; sprinkle with candy cane pieces.

These seasonally sound biscottis are worthy of gracing your holiday cookie platters and the perfect pair for your Christmas morning cup of coffee.

xo, ff


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