When you bake these small and tender peppermint biscotti cookies, the lively aroma of sweet peppermint will drift from your oven.
45 min.prep time 2:25total time
48 cookies
Cookie
1/2 cup Land O Lakes® Butter, softened
1/2 cup sugar
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
2/3 cup finely crushed peppermint candy canes*
Coating
1 (14-ounce) package (almond bark) vanilla candy coating
2 drops red or pink food color
1/4 teaspoon peppermint extract, if desired
Decorator candies, sugars or crushed peppermint candy canes, if desired
Heat oven to 350°F.
Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed. Stir in crushed candy.
Divide dough into fourths on lightly floured surface with lightly floured hands. Shape each into 9x1 1/2-inch logs. Place logs 3 inches apart onto lightly greased large cookie sheet.
Bake 18-20 minutes or until tops are cracked and ends just start to turn light brown. Remove from oven; reduce oven temperature to 325°F. Cool logs 10 minutes on cookie sheet.
Carefully remove logs to cutting surface. Cut into 1/2-inch slices with sharp serrated knife. (Discard ends). Arrange pieces on same cookie sheet, cut-side down. Continue baking 12-14 minutes, turning once, or until cookies are lightly browned and crisp on both sides. Remove to cooling rack; cool completely.
Place candy coating in 2-quart saucepan. Cook over medium heat, stirring occasionally, 5-7 minutes or until melted. Remove from heat. Stir in food color and peppermint extract, if desired.
Dip each biscotti half way into warm coating; shake off excess. Place onto waxed paper. Immediately sprinkle with decorator candies, sugars or crushed candy canes, if desired. Let set at room temperature until coating is hardened.
*Substitute 30 starlight mint hard candies, crushed.
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