Peppermint Biscotti Recipe

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Peppermint Biscotti
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Ingredients
13
Count
Nutrition
335
Calories
Total time
80
Minutes
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Ingredients:

  • 1 1/3 cups sugar
  • 1/2 tsp salt
  • 4 eggs
  • 1/2 tsp peppermint extract
  • 4 1/4 cups flour
  • 1 cup of coarsely chopped peppermint candy (round peppermint pinwheels or candy canes both work equally well)
  • red food coloring
  • 1 tbsp milk
  • 1/4 tsp peppermint extract
  • red food coloring

Directions:

  1. Preheat oven to 375°F Line a cookie sheet with foil and set aside.
  2. Beat butter for 30 seconds in a large mixing bowl.
  3. Add sugar, baking powder and salt, beat until well combined.
  4. Add eggs and peppermint extract.
  5. Gradually beat in as much flour as you can and stir in the remaining flour.
  6. Mix in the chopped candies.
  7. 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. )
  8. Divide each half of dough into three equal portions.
  9. 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.
  10. 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.
  11. Bake for 20 to 25 minutes or until lightly browned and tops are slightly cracked. Cool completely on cookie sheet.
  12. Reduce oven temperature to 300°F
  13. Carefully peel away foil and transfer twists to a wooden chopping board. Use a serrated knife to cut each twist diagonally into 1/2 inch thick slices.
  14. Place slices onto ungreased cookie sheet and bake for 10 minutes.
  15. Remove from oven, turn over and bake for an additional 10-15 minutes, until biscotti slices are dry. Allow biscotti to cool completely.
  16. 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.
  17. Lightly drizzle all biscotti in a zigzag fashion.
  18. 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.
  19. Eat within 3 days and store in an airtight container. These freeze well (just make sure you drizzle with icing after freezing, not before).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 335.02 Kcal (1403 kJ)
Calories from fat 139.63 Kcal
% Daily Value*
Total Fat 15.51g 24%
Cholesterol 27.28mg 9%
Sodium 627.29mg 26%
Potassium 495.65mg 11%
Total Carbs 45.3g 15%
Sugars 19.04g 76%
Dietary Fiber 1.96g 8%
Protein 4.66g 9%
Iron 1.2mg 7%
Calcium 87.1mg 9%
Amount Per 100 g
Calories 400.56 Kcal (1677 kJ)
Calories from fat 166.94 Kcal
% Daily Value*
Total Fat 18.55g 24%
Cholesterol 32.61mg 9%
Sodium 750.01mg 26%
Potassium 592.62mg 11%
Total Carbs 54.16g 15%
Sugars 22.77g 76%
Dietary Fiber 2.35g 8%
Protein 5.57g 9%
Vitamin A 0.1mg 1%
Iron 1.5mg 7%
Calcium 104.1mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.6
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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