Peppermint Biscotti

 

Peppermint Biscotti

After the first two years at my medical school, the students get sent to various “community campuses” all over the state. Basically, what this meant  is that some of my best friends ended up eight hours away from me (banished to the cold snowy North).One of the ways that I like to stay connected with them is by sending holiday gift packages every year, showing that ‘even though you may be far away, I’m still thinking of you’.

These biscotti were a perfect addition to my holiday packages for several reasons: they packaged well, they kept well and they were absolutely delicious and festive. I will likely be apologizing for my poor photography skills many times throughout the course of blogging, but my photograph of these biscotti truly do not do them justice.

Peppermint Biscotti

Ingredients

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
1/2 cup granulated sugar
3 large eggs
2/3 cup crushed peppermint candy canes or peppermint candies in my case
14 ounces fine quality white chocolate, melted
crushed candy canes to sprinkle on top

Directions

Preheat oven to 350
In a medium mixing bowl, combine flour, baking powder and salt.
In a large bowl, beat together butter and sugar. Add eggs, one at a time, mixing well after each addition. Add dry ingredients and mix until combined. Stir in crushed candy
Evenly divide dough into 4 pieces on a lightly floured surface. Shape each piece into 9″ x 1 1/2″ round log. Place logs 3 inches apart onto parchment-lined baking sheet.
Bake until tops are cracked and ends just start to turn light brown, about 18 to 20 minutes. Remove from oven and reduce temperature to 325. Cool logs 10 minutes on cookie sheet.
Cut each log diagonally into 1/2″ slices with sharp serrated knife. Arrange pieces standing up back onto the baking sheet.
Bake until cookies are light golden brown and crisp on both sides, about 12 to 15 minutes. The centers may still be a little soft, but will firm up as they cool. Place onto cool rack and cool completely.
Dip half of each biscotti into melted chocolate – shake off excess. Immediately sprinkle with additional crushed candy canes and set on a parchment or wax paper lined baking sheet until the chocolate has set.
Makes about 3 dozen

Source: Adapted from http://penniesonaplatter.com

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