PEPPERMINT BISCOTTI RECIPE - ITALIAN.FOOD.COM
A peppermint biscotti recipe that is suited to the holidays but is a year round hit! You can make these using green food coloring and green peppermint candies instead of the red! And if peppermint is not your thing, try adding vanilla extract and 1/2 cup white chocolate chips…OR coconut extract and 1/2 cup flaked coconut….OR experiment with other flavored extracts/flavor combinations. This is a great biscotti recipe that is easily adaptable to suit anyones preferences.
Total Time 1 hours 20 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 36 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F Line a cookie sheet with foil and set aside.
- Beat butter for 30 seconds in a large mixing bowl.
- Add sugar, baking powder and salt, beat until well combined.
- Add eggs and peppermint extract.
- Gradually beat in as much flour as you can and stir in the remaining flour.
- Mix in the chopped candies.
- 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. )
- Divide each half of dough into three equal portions.
- 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.
- 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.
- Bake for 20 to 25 minutes or until lightly browned and tops are slightly cracked. Cool completely on cookie sheet.
- Reduce oven temperature to 300°F
- Carefully peel away foil and transfer twists to a wooden chopping board. Use a serrated knife to cut each twist diagonally into ½ inch thick slices.
- Place slices onto ungreased cookie sheet and bake for 10 minutes.
- Remove from oven, turn over and bake for an additional 10-15 minutes, until biscotti slices are dry. Allow biscotti to cool completely.
- 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.
- Lightly drizzle all biscotti in a zigzag fashion.
- 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.
- Eat within 3 days and store in an airtight container. These freeze well (just make sure you drizzle with icing after freezing, not before).
Nutrition Facts : Calories 147.3, FatContent 4.1, SaturatedFatContent 2.4, CholesterolContent 32.6, SodiumContent 95.1, CarbohydrateContent 25.5, FiberContent 0.4, SugarContent 14, ProteinContent 2.3
PEPPERMINT SWIRL FUDGE RECIPE: HOW TO MAKE IT
Indulge in candy-shop flavor with these rich swirled squares. For Christmasy color, I add crushed peppermint candies and red food coloring. —Suzette Jury, Keene, California
Provided by Taste of Home
Categories Desserts
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 81 pieces (about 1-1/2 pounds).
Number Of Ingredients 6
Steps:
- Line a 9-in. square pan with foil and grease the foil with butter; set aside., In a small saucepan, melt chips; stir until smooth. Remove from the heat. Stir in frosting and extract. Spread into prepared pan. Randomly place drops of food coloring over fudge; cut through fudge with a knife to swirl. Sprinkle with candies. Refrigerate for 1 hour or until set., Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container.
Nutrition Facts : Calories 45 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 17mg sodium, CarbohydrateContent 6g carbohydrate (5g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
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PEPPERMINT BISCOTTI RECIPE - ITALIAN.FOOD.COM
A peppermint biscotti recipe that is suited to the holidays but is a year round hit! You can make these using green food coloring and green peppermint candies instead of the red! And if peppermint is not your thing, try adding vanilla extract and 1/2 cup white chocolate chips…OR coconut extract and 1/2 cup flaked coconut….OR experiment with other flavored extracts/flavor combinations. This is a great biscotti recipe that is easily adaptable to suit anyones preferences.
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