Peppermint Chocolate Biscotti Food

CHOCOLATE-PEPPERMINT BISCOTTI

Steps:

• Heat oven to 350°F. Lighly grease cookie sheet. Mix sugar, butter, peppermint extract and eggs in large bowl with spoon until blended. Stir in flour, baking powder and salt. Stir in 1/2 cup candies and 1/2 cup chocolate chips (dough will be stiff). Divide dough in half. Shape each half into 10x2-inch rectangle on cookie sheet.
• Bake 30 to 35 minutes or until light golden brown. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake about 15 minutes or until light brown and crisp. Immediately remove from cookie sheet to wire rack.
• Melt chocolate chips over low heat, stirring occasionally. Dip half of each biscotti into melted chocolate; sprinkle with crushed candies. Cool completely on waxed paper.

SHORECOOK'S CHOCOLATE PEPPERMINT BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
• Beat white sugar, butter, and cocoa powder together with an electric mixer in a large bowl until creamy and smooth. Add eggs, one at a time, beating well after each addition. Mix chocolate liqueur and peppermint extract into the sugar-egg mixture.
• Combine flour, baking powder, and salt in a separate bowl. Slowly mix flour mixture into sugar-egg mixture until fully incorporated; fold mint chocolate chips into the dough.
• Divide dough into 4 equal parts and shape into logs. Arrange the logs on the prepared baking sheets.
• Dip a spatula in water and use it to smooth surface of the logs.
• Bake biscotti logs in the preheated oven until firm to the touch, 30 to 35 minutes. Cool biscotti logs completely on wire racks.
• Reduce oven temperature to 300 degrees F (150 degrees C).
• Cut biscotti logs into 3/4-inch slices and arrange on baking sheets.
• Bake in the oven until biscotti are dry, about 10 minutes per side. Cool completely on wire racks.
• Place candy melts in a wide microwave-safe bowl; heat in microwave until melted, about 2 1/2 minutes, stirring every 30 seconds.
• Dip cooled biscotti in the melted white candy; sprinkle with crushed candy canes.

CHOCOLATE CHOCOLATE PEPPERMINT BISCOTTI

Steps:

• In a large mixing bowl, beat butter, sugar and eggs on med. speed for 1 minute.
• Add vanilla, espresso coffee and peppermint extract ( or oil ). Beat until combined.
• Add chocolate chips.
• Stir in combined flour, salt and baking powder.
• Shape the dough in a 16-inch long log on a parchment paper lined cookie sheet.
• Flatten the log until about 2-inches thick.
• Bake the log for 25 minutes in a 350°F preheated oven.
• Cool for 20 minutes.
• Transfer the log to a cutting board and using a serrated knife, cut into 1-inch thick slices.
• Bake slices in a 325°F oven for 15 minutes ( I usually turn off the oven and let them cool in ).
• Transfer to wire rack and drizzle melted milk chocolate over them, if desired.
• Store in an airtight container at room temperature for up to 4 weeks.

PEPPERMINT BISCOTTI

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar, 5-7 minutes. Add eggs, 1 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 12x2-1/2-in. rectangle. Bake 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 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 1 end of each slice into melted chocolate, allowing excess to drip off; sprinkle with candy. Place on waxed paper; let stand until set. Store in an airtight container.

PEPPERMINT BISCOTTI

Steps:

• Preheat oven to 375°F Line a cookie sheet with foil and set aside.
• Beat butter for 30 seconds in a large mixing bowl.
• Add sugar, baking powder and salt, beat until well combined.
• Add eggs and peppermint extract.
• Gradually beat in as much flour as you can and stir in the remaining flour.
• Mix in the chopped candies.
• Form the biscotti: Divide dough in half and tint one portion of dough with food coloring. (I dyed my dough a dark pink with liquid food coloring...if you wish for a red dough, use red paste food coloring. )
• Divide each half of dough into three equal portions.
• Roll each portion into a 14 inch long rope on a lightly floured surface. Place a rope of each color side by side on the foil lined cookie sheet and twist ropes around each other several times.
• Flatten twists to a 2 inch width. Repeat this process with the remaining ropes of dough and place each twist about 4 inches apart on cookie sheet.
• Bake for 20 to 25 minutes or until lightly browned and tops are slightly cracked. Cool completely on cookie sheet.
• Reduce oven temperature to 300°F
• Carefully peel away foil and transfer twists to a wooden chopping board. Use a serrated knife to cut each twist diagonally into ½ inch thick slices.
• Place slices onto ungreased cookie sheet and bake for 10 minutes.
• Remove from oven, turn over and bake for an additional 10-15 minutes, until biscotti slices are dry. Allow biscotti to cool completely.
• To make peppermint icing: Combine milk, peppermint extract and sugar. If icing is too thick, add milk in tiny amounts until it is of a drizzling consistency.
• Lightly drizzle all biscotti in a zigzag fashion.
• Add red food coloring to leftover icing (if mixture thickens, add a little more milk) and lightly drizzle biscotti in the opposite direction of the white icing drizzle zigzags.
• Eat within 3 days and store in an airtight container. These freeze well (just make sure you drizzle with icing after freezing, not before).

PEPPERMINT BISCOTTI

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• In a large mixing bowl, cream butter and sugar together. Add eggs one at a time beating well after each addition. Beat in extract.
• Separately mix flour, baking powder and salt. Stir in 1 cup of peppermint candy.
• Gradually add flour and candy mixture to creamed mixture beating well until well blended. Dough will be stiff.
• Divide dough in half. Shape each half into a rectangle 12 x 3 inches. Carefully transfer each to baking sheet.
• Bake for 25 to 30 minutes. Carefully remove and place on a wire rack to cool slightly, until cool to the touch but not cooled all the way through. On a cutting board cut each rectangle into 1/2 inch cookies.
• Place the cookies back onto the baking sheet (touching is okay) and bake for an additional 12 to 15 minutes or until firm. Let cool completely on wire rack.
• Melt chocolate candy coating according to package directions and dip one side of the biscotti into the chocolate and sprinkle with some of the remaining peppermint candy. Place on waxed paper until chocolate coating sets.

PEPPERMINT BISCOTTI

Steps:

• Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
• Combine the flour, baking powder, and salt in a medium bowl. Set aside.
• Cream together the sugar and butter in a large bowl.
• Beat in the water, peppermint extract and eggs.
• Add the flour mixture, 1/2 c crushed candies and almonds.
• Mix until just blended.
• Divide the dough in half and shape each half into a 10x3 log on a prepared cookie sheet.
• Bake 30 minutes.
• Let cool 15 to 20 minutes.
• Using a serrated knife, cut the logs diagonally into 1/2 inch slices.
• Place on cookie sheet and bake 15 minutes, turn and bake 15 minutes until edges are brown.
• Remove and cool on wire racks.
• Dip each cookie halfway into melted chocolate.
• Before chocolate sets dip the ends into remaining crushed candies.