Whether you’re baking cookies for friends, family or the jolly old elf himself, everyone will love these festive holiday biscotti. The trick is to bake once, then slice and bake again until crisp and perfect for dunking!
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1 1/2 cups Hodgson Mill Multi Purpose Baking Mix
- 1/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup crushed peppermint candy, plus extra for garnish
- 1/2 cup white choclate chips, plus extra for drizzle
Preheat oven to 350ºF. Line 2 standard 9x5-inch loaf pans with parchment paper (leave ends long for handles) and spray with nonstick spray.
In a large bowl, cream butter and brown sugar together with an electric mixer until smooth and fluffy. Add eggs, vanilla and peppermint extract, mixing until well combined. Add baking mix, cocoa powder, baking powder and salt to the bowl, mixing until just combined. Fold in crushed candy canes and white chocolate chips.
Divide batter evenly between prepared pans. Spread batter out evenly with a spatula across bottom of the pans. Bake in a 350°F oven for 20 minutes or until firm. Let loaves cool in pans for 15 to 20 minutes.
Carefully lift the cooled biscotti loaves from pans (using the parchment paper as handles). Cut loaves into one-inch slices and lay biscotti down a lined baking sheet, with one flat cut side up.
Bake cookies again in the 350°F oven for 5 minutes. Flip cookies over and bake for an additional 5 minutes. Let cookies cool slightly, then then transfer to a wire rack to cool completely.
Drizzle cooled biscotti with melted white chocolate chips and dust with crushed candy cane if desired. Let cool until hardened.
Cookies can be stored in an airtight container at room temperature for up to 5-7 days.
Makes about 20 biscotti
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