Andes Peppermint Crunch Biscotti (Print Version)
# Ingredients:
01 -
½ cup unsalted butter, melted
02 -
1 cup sugar
03 -
1 tablespoon pure vanilla extract
04 -
3 large eggs
05 -
2 ¾ cups all-purpose flour
06 -
1 ½ teaspoons baking powder
07 -
¼ teaspoon salt
08 -
4.67 oz package Andes Peppermint Crunch Thins, unwrapped and chopped
09 -
10 oz package white coating chocolate
# Instructions:
01 -
Line a cookie sheet with parchment paper and set aside. Beat melted butter, sugar, and vanilla in a standing mixer bowl. Add eggs one at a time, beating after each addition. Sift together the flour, baking powder, and salt, then add to the wet ingredients. Mix until just combined. Fold in the chopped Andes Peppermint Crunch Thins until evenly distributed. Cover and chill dough for 30 minutes.
02 -
Preheat oven to 350°F (175°C). With lightly oiled hands, divide the chilled dough in half and shape into two loaves measuring approximately 2½ inches wide and 15 inches long. Place loaves on the prepared cookie sheet, leaving 3-4 inches of space between them. Bake for 30 minutes. Remove from oven and cool on the sheet for 5 minutes. Transfer loaves to a cooling rack and let cool for an additional 15 minutes.
03 -
Reduce oven temperature to 325°F (160°C). Transfer the cooled loaves to a cutting board. Using a serrated knife, cut into slices approximately ¾ inch thick. Arrange slices cut-side down on a clean parchment-lined baking sheet.
04 -
Bake the slices for 20–25 minutes until crisp, turning them over after 15 minutes. Transfer to a rack and cool completely.
05 -
Melt white coating chocolate in a microwave-safe dish in 30-second intervals, stirring after each heating, until completely melted and smooth. Dip the bottom of each biscotti into the melted chocolate, gently shake off excess, and place on a wax paper-lined tray to set. To speed up setting, refrigerate the dipped biscotti for 10–15 minutes. Store in an airtight container.