Introduction

Crunchy, festive, and bursting with peppermint flavor, Andes Peppermint Crunch Biscotti make a perfect treat for the holidays or anytime you crave a sweet, minty cookie. These twice-baked delights combine crunchy Andes Peppermint Thins with smooth white chocolate for a delightful contrast. Enjoy with your favorite hot beverage or share them as a thoughtful gift.

The image shows two biscotti pieces placed side by side on a white plate with a curved design at one corner. Each biscotti has a light golden brown color with red bits inside, which look like pieces of dried fruit or berries. One biscotti is plain on top and bottom, while the other has a thick layer of white icing on one side. The plate is set on a white marbled surface with a red textured cloth nearby. In the background, there is a white cup filled with a light brown drink, possibly coffee or tea. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter, melted
1 cup sugar
1 tablespoon pure vanilla extract
3 large eggs
2¾ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
1 package (4.67 oz.) Andes Peppermint Crunch Thins, unwrapped and chopped
1 package (10 oz.) white coating chocolate

Instructions

Step 1: Line one cookie sheet with parchment paper and set aside. In a standing mixer bowl, beat together the melted butter, sugar, and vanilla extract until combined.
Step 2: Add the eggs one at a time, beating well after each addition.
Step 3: In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined.
Step 4: Fold in the chopped Andes Peppermint Thins until evenly distributed. Cover the dough and chill for 30 minutes.
Step 5: Preheat the oven to 350°F (175°C). Lightly oil your hands and divide the dough into two equal portions. Shape each portion into a loaf about 2½ inches wide and 15 inches long. Place the loaves on the prepared cookie sheet, spaced 3 to 4 inches apart.
Step 6: Bake the loaves for 30 minutes. Remove from the oven and let cool on the sheet for 5 minutes, then transfer to a wire rack to cool for about 15 minutes. Reduce the oven temperature to 325°F (160°C).
Step 7: Using a serrated knife, cut each loaf into ¾-inch-thick slices. Arrange the slices cut side down on a clean parchment-lined baking sheet.
Step 8: Bake the slices for 20 to 25 minutes until crisp, turning them over after 15 minutes. Remove from oven and cool completely on a wire rack.
Step 9: Melt the white coating chocolate in a microwave-safe, flat-bottomed dish. Heat in 30-second intervals, stirring between each, then in 15-second intervals until fully melted and smooth.
Step 10: Dip the bottom of each biscotti into the melted white chocolate, gently shake off excess, and place on a wax paper-lined tray to set. Refrigerate for 10 to 15 minutes to speed up setting.
Step 11: Once set, store the biscotti in an airtight container until ready to enjoy.

Tips & Variations

For extra crunch, freeze the dough for 15 minutes before shaping into loaves.
Substitute Andes Peppermint Thins with another favorite peppermint candy or crushed candy canes for a different texture.
If you prefer, drizzle the melted white chocolate over the biscotti instead of dipping them for a lighter coating.
Be sure not to overbake the biscotti slices; they should be dry and crisp but not browned.

Storage

Store the biscotti in an airtight container at room temperature for up to two weeks. They can also be frozen for up to one month—just thaw at room temperature before serving. Reheating is not necessary but can be done in a low oven for a few minutes to refresh their crispness.

How to Serve

Three triangular scones with a light golden color appear on a white plate, each topped with evenly spaced thin pink icing lines that add a bright splash of color. The scones have a slightly rough texture with visible crumb details, suggesting they are soft and flaky inside. The plate is set on a white marbled surface, with a soft focus of red fabric in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peppermint candies instead of Andes Peppermint Thins?

Yes, you can substitute with other peppermint candies like crushed candy canes, but chop them finely to distribute evenly and avoid large chunks that might alter the texture.

Why are biscotti baked twice?

Baking biscotti twice ensures they become dry and crisp, which is ideal for dipping in coffee or hot chocolate. The first bake cooks the dough, and the second bake dries out the slices to achieve their signature crunch.