Andes Peppermint Crunch Biscotti

This festive Andes Peppermint Crunch Biscotti brings holiday cheer to your coffee table with its perfect balance of chocolate and peppermint. I developed this recipe when searching for a holiday treat that would ship well to family across the country yet still deliver that classic Christmas peppermint flavor everyone loves.

I first made these biscotti for a neighborhood cookie exchange five years ago and they were such a hit that I now receive requests from neighbors and friends every December. The white chocolate dipped bottom adds just the right touch of sweetness while making them look professionally made.

Ingredients

• Unsalted butter: Allows you to control the salt content and creates a tender crumb in the first bake
• Granulated sugar: Provides the perfect level of sweetness without overpowering the peppermint
• Pure vanilla extract: Enhances the overall flavor profile; use quality extract for best results
• Large eggs: Bind everything together while adding richness to the dough
• All purpose flour: Gives these biscotti their structure; look for unbleached for best flavor
• Baking powder: Ensures the proper rise during the first bake
• Salt: Balances the sweetness and enhances the peppermint flavor
• Andes Peppermint Crunch Thins: Deliver the authentic peppermint flavor with delightful candy pieces throughout
• White coating chocolate: Creates a beautiful finish and adds a creamy sweetness that complements the crunchy texture

Step-by-Step Instructions

Prepare The Baking Sheet:

Line a cookie sheet with parchment paper making sure it extends slightly beyond the edges to catch any potential overflow. This preparation ensures easy removal after baking and prevents the biscotti logs from sticking.

Create The Dough Base:

Beat the melted butter, sugar, and vanilla in a standing mixer with the paddle attachment until thoroughly combined and slightly fluffy, about 2 minutes. The mixture should be smooth with no sugar granules visible. This creates the foundation for a tender yet crisp biscotti.

Add Eggs Properly:

Add eggs one at a time, beating for 30 seconds after each addition. This gradual incorporation ensures a smooth emulsion and prevents the batter from separating. The mixture will appear lighter in color and slightly increased in volume.

Incorporate Dry Ingredients:

Sift together flour, baking powder, and salt to remove any lumps, then add to the wet ingredients. Mix on low speed just until combined, no more than 30 seconds. Overmixing at this stage will develop too much gluten, resulting in tough biscotti.

Add Peppermint Pieces:

Fold in the chopped Andes Peppermint Crunch Thins with a spatula or on the lowest mixer setting until evenly distributed throughout the dough. Some pieces will break down further, which is perfect for distributing the peppermint flavor.

Chill The Dough:

Cover the bowl with plastic wrap and refrigerate for 30 minutes. This chilling time firms up the butter, making the dough easier to handle and shape while also allowing the flavors to meld together.

Shape The Loaves:

Preheat oven to 350°F. With lightly oiled hands, divide the chilled dough in half and form two loaves approximately 2½ inches wide by 15 inches long. Place them at least 3 inches apart on the prepared baking sheet, as they will spread during baking.

First Bake:

Bake the loaves for 30 minutes until they are light golden brown and firm to the touch. The tops may crack slightly, which is completely normal and adds to their rustic appearance.

Cooling Period:

Allow the baked loaves to cool on the baking sheet for exactly 5 minutes, no longer or they may become too firm to cut neatly. Then transfer to a cooling rack for 15 minutes. This cooling time is crucial as it allows the loaves to firm up enough to slice without crumbling.

Slice And Second Bake:

Reduce oven temperature to 325°F. Using a sharp serrated knife, cut each loaf on a slight diagonal into ¾-inch thick slices. Arrange the slices cut side down on a clean parchment-lined baking sheet and bake for 20 to 25 minutes, turning halfway through, until crisp and dry.

Dip In White Chocolate:

Once completely cooled, melt white coating chocolate in a flat-bottomed microwave-safe dish, heating in short intervals and stirring between each until smooth. Dip the bottom of each biscotti into the melted chocolate, shaking off excess before placing on wax paper to set.

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The Andes Peppermint Crunch Thins are truly the star ingredient here. I discovered them by chance during a grocery run several years ago and immediately knew they would elevate a standard biscotti recipe. My grandmother who was an Italian baking expert was initially skeptical about adding peppermint to traditional biscotti but after one bite declared them worthy of her holiday cookie platter the highest praise possible in our family.

Perfecting The Slice

The key to perfect biscotti slices lies in the timing. Cutting them while still slightly warm around the 15-minute mark prevents crumbling while allowing clean cuts. Hold the loaf firmly but gently with one hand while using a sawing motion with a sharp serrated knife. Avoid pressing straight down which can crush the loaf. If you notice excessive crumbling your loaves may need a few more minutes to cool or your knife may need sharpening.

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Storage And Gifting

These biscotti maintain their delightful crunch for weeks when stored properly. Place them in an airtight container with parchment paper between layers to prevent the white chocolate from sticking. For gifting wrap groups of 3 to 4 biscotti in cellophane bags tied with festive ribbon. Include a note suggesting they be enjoyed with coffee, hot chocolate, or even a glass of dessert wine. The elegant appearance and professional finish make recipients think you spent hours in the kitchen even though the active preparation time is relatively brief.

Holiday Variations

While the Andes Peppermint Crunch version is perfect for Christmas, change up the mix-ins for year-round enjoyment. Replace the peppermint pieces with toasted almonds and orange zest for a traditional approach or try dark chocolate chunks and dried cherries for Valentine's Day. The basic dough recipe remains the same; only the flavoring agents change. For an adult version, consider adding 1 tablespoon of peppermint schnapps to the dough and using dark chocolate for dipping instead of white.

Serving Suggestions

These biscotti shine when served alongside hot beverages. The crisp texture softens slightly when dipped in coffee, tea, or hot chocolate creating the perfect bite. For an elegant dessert plate, arrange several biscotti alongside small scoops of peppermint ice cream and drizzle with additional melted chocolate. During holiday gatherings, I place them in vintage teacups around the table for a charming presentation that invites guests to help themselves.

Frequently Asked Questions

→ How can I make the biscotti crunchier?

To make the biscotti crunchier, ensure they are baked at the right temperature during the second bake. Turn the slices halfway through baking to ensure even crispness.

→ Can I use other types of chocolate instead of white chocolate?

Yes, you can substitute white chocolate with dark or milk chocolate for dipping, depending on your flavor preference.

→ What is the best way to store these biscotti?

Store the biscotti in an airtight container at room temperature for up to two weeks. For longer storage, freeze them in a freezer-safe bag or container.

→ Can I substitute Andes Peppermint Crunch Thins with another ingredient?

If you cannot find Andes Peppermint Crunch Thins, you can use chopped peppermint-flavored chocolate or candy canes with a similar flavor and texture.

→ Why do I need to bake the biscotti twice?

Double baking is essential to achieve the characteristic crisp texture of biscotti. The first bake sets the shape and structure, while the second bake ensures they dry out for that satisfying crunch.

→ Can I add nuts or other mix-ins to the dough?

Yes, you can add chopped nuts like almonds or pecans to the dough for added texture and flavor. Just ensure the mix-ins complement the peppermint and chocolate.