Andes Peppermint Crunch Biscotti Recipe
Delight in these festive Andes Peppermint Crunch Biscotti, a crunchy and flavorful treat featuring chopped Andes Peppermint Crunch Thins baked into classic twice-baked biscotti and finished with a smooth white chocolate coating. Perfect for holiday gatherings or an elegant coffee companion.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: Approximately 24 biscotti 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dough Ingredients
- ½ cup unsalted butter, melted
- 1 cup sugar
- 1 tablespoon pure vanilla extract
- 3 large eggs
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 package (4.67 oz.) Andes Peppermint Crunch Thins, unwrapped and chopped
Coating
- 1 package (10 oz.) white coating chocolate
Instructions
- Prepare the Dough: Line one cookie sheet with parchment paper and set aside. In a standing mixer bowl, beat the melted butter, sugar, and vanilla extract until well combined. Add the eggs one at a time, beating thoroughly after each addition. In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined. Fold in the chopped Andes Peppermint Crunch Thins evenly. Cover the dough and chill it in the refrigerator for 30 minutes.
- Form and Bake the First Loaf: Preheat your oven to 350°F (175°C). Lightly oil your hands and divide the chilled dough into two equal halves. Shape each half into a loaf approximately 2½ inches thick and 15 inches long. Place both loaves on the prepared cookie sheet, spacing them 3-4 inches apart. Bake for 30 minutes. Once done, cool the loaves on the sheet for 5 minutes, then transfer them to a cooling rack for about 15 minutes.
- Slice and Bake the Biscotti: Reduce the oven temperature to 325°F (160°C). Place the loaves on a cutting board and slice them diagonally into ¾-inch thick pieces using a serrated knife. Arrange the slices cut side down on a clean, parchment-lined baking sheet. Bake the biscotti for 20 to 25 minutes, turning them over after 15 minutes to ensure crispness on both sides. When finished, transfer to a rack and allow to cool completely.
- Melt the White Chocolate: In a microwave-safe, flat-bottomed dish, melt the white coating chocolate by heating it for 30 seconds. Remove and stir, then heat again for 15 seconds and stir until fully melted and smooth.
- Coat the Biscotti: Dip the bottom of each cooled biscotti into the melted white chocolate, gently shake off any excess, and place on a wax paper-lined tray. To set the coating quickly, refrigerate the biscotti for 10 to 15 minutes. Once set, store the biscotti in an airtight container to maintain freshness.
Notes
- Use a serrated knife for clean, even biscotti slices.
- Chilling the dough makes it easier to handle and shape.
- The twice-baking process ensures the biscotti are perfectly crisp.
- Store biscotti in an airtight container at room temperature to keep them fresh up to two weeks.
- For a stronger peppermint flavor, add a few drops of peppermint extract to the dough.
Keywords: biscotti, Andes peppermint, peppermint crunch, holiday biscotti, twice-baked cookie, white chocolate coated biscotti
