After all of my years baking, I finally took the time to learn to make biscotti. I’m not sure why, but it always seemed a lot more complicated that it actually is. The twice baked cookies are great with coffee and tea and with a little bit of holiday flavor you can have the perfect treat to go with your cocoa for your family celebrations.
We love using different extracts in our baking, and if we’re not making our own, we only use Nielsen Massey extracts. This holiday season they sent us some of their Peppermint Extract to bake with this year. Just a little bit adds so much holiday flavor, and it’s the perfect addition to our biscotti recipe!
Ingredients:
3/4 cup Butter, softened- 3/4 cup Sugar
- 3 large Eggs
- 2 tspn Peppermint Extract
- 3-1/4 cups Gluten Free 1 to 1 Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
Chocolate Topping:
- 2 cups Milk Chocolate Chips
- 2 Tbsp Shortening
- 1/2 cup crushed Candy Canes
Directions:
Preheat your oven to 350 degrees.- In a medium mixing bowl cream together your butter and sugar. Slowly add in 1 egg at a time and mix until fully combined. Mix in the Peppermint Extract
- In a large bowl whisk together your flour mixture, baking powder and salt. Slowly integrate your dry ingredients into your wet ingredients ingredients until fully combined. Your dough will be stiff.
- Separate your dough into two balls, and place on a cookie sheet with a baking liner on it. Roll into a rectangle about 12″ wide and keep your dough about 1″ tall. Repeat with your second dough ball.
- Bake for 25 minutes until your biscotti is golden brown.
- Carefully remove your baking liners and place on cooling racks and allow to cool for at least 15 minutes.
- Using a sharp knife cut your biscotti into long strips and place on a ungreased cookie sheet with cut side down. Bake for 12 minutes until firm to the touch. Remove from the oven and allow to cool completely.
- Once your biscotti is cool, place your chocolate chips and shortening in a small bowl and microwave at 30 second increments until melted and smooth. Dip the end of each cookie in the chocolate and place on a piece of parchment or wax paper. Sprinkle with crushed candy canes. (If you’re having problems dipping or getting even coverage, use a spoon to coat each side with chocolate!)
- Allow to set completely before placing in an air tight container.
Gluten Free Peppermint Biscotti Recipe
Ingredients
- 3/4 cup Butter, softened
- 3/4 cup Sugar
- 3 large Eggs
- 2 tspn Peppermint Extract
- 3-1/4 cups Gluten Free 1 to 1 Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- Chocolate Topping:
- 2 cups Milk Chocolate Chips
- 2 Tbsp Shortening
- 1/2 cup crushed Candy Canes
Instructions
- Preheat your oven to 350 degrees.
- In a medium mixing bowl cream together your butter and sugar. Slowly add in 1 egg at a time and mix until fully combined. Mix in the Peppermint Extract
- In a large bowl whisk together your flour mixture, baking powder and salt. Slowly integrate your dry ingredients into your wet ingredients ingredients until fully combined. Your dough will be stiff.
- Separate your dough into two balls, and place on a cookie sheet with a baking liner on it. Roll into a rectangle about 12" wide and keep your dough about 1" tall. Repeat with your second dough ball.
- Bake for 25 minutes until your biscotti is golden brown.
- Carefully remove your baking liners and place on cooling racks and allow to cool for at least 15 minutes.
- Using a sharp knife cut your biscotti into long strips and place on a ungreased cookie sheet with cut side down. Bake for 12 minutes until firm to the touch. Remove from the oven and allow to cool completely.
- Once your biscotti is cool, place your chocolate chips and shortening in a small bowl and microwave at 30 second increments until melted and smooth. Dip the end of each cookie in the chocolate and place on a piece of parchment or wax paper. Sprinkle with crushed candy canes. (If you're having problems dipping or getting even coverage, use a spoon to coat each side with chocolate!)
- Allow to set completely before placing in an air tight container.
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