Festive biscotti laced with the cool, zinginess of peppermint and balanced with the sweetness of white chocolate, perfect for Christmas morning and worthy of gracing your holiday cookie platter.
Biscotti are dry, crunchy cookies destined for dunking into coffee, tea or dessert wine. They were traditionally made without fat and twice baked to produce a hard cookie. The cookie dough is baked into a long loaf the first time, cooled, then sliced and baked a second time to make them nice and crunchy.
This modern version includes enough butter to make them more like a cookie. My secret is to bake the cookies just a few minutes the second time around so they remain soft enough to eat without needing to be dunked. Shh. . . don’t tell anyone. In some circles a soft biscotti is sacrilege.
Andes makes special Peppermint Crunch baking chips that are like a mix of white chocolate and peppermint. You can usually find them in the holiday baking/candy aisle or with the chocolate chips. If you can’t find them use a mix of crushed candy canes or peppermint candies and white chocolate chips.