Mint biscotti
Votes: 1
Time: 3 hours.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 129, total fat 5 G., saturated fats 3 G., proteins 2 G., carbohydrates 19 G., fiber 0 G., cholesterol 24 mg, sodium 74 mg, sugar 10 G.
Calories 129, total fat 5 G., saturated fats 3 G., proteins 2 G., carbohydrates 19 G., fiber 0 G., cholesterol 24 mg, sodium 74 mg, sugar 10 G.
These cookies get their wonderful minty flavor from the peppermint extract added to the dough and the decoration of crushed peppermint Christmas canes. Break them into pieces, dip the edge of each cookie in melted white chocolate, roll in candy, and let harden. It's the perfect treat for the winter holidays. Try these peppermint biscotti with hot chocolate.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 and 1/3 cups premium flour
- 1 teaspoon baking powder
- 0.5 tsp salt
- 90 g butter
- 3/4 cup sugar
- 2 large eggs
- 1/4 tsp pure peppermint extract
- 100 g white chocolate, chopped
- 2 mint canes, crushed
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Cooking the dish according to the recipe:
- Preheat oven to 175°C. Line a baking sheet with parchment paper.
- In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs and peppermint extract until fully incorporated. Reduce the mixer speed to low and beat in the flour mixture until smooth.
- Divide the dough in half and transfer it to the prepared baking sheet, spacing it evenly apart. Form each half into a 20x5 cm loaf. Bake until the loaves are golden brown and firm on the outside, about 25 minutes.
- Remove the baking sheet from the oven and let cool for 10 minutes; reduce the oven temperature to 325°F (160°C). Transfer the loaves to a cutting board; slice diagonally into slices about 1 cm thick. Arrange the slices, cut side down, on the baking sheet. Return the biscotti to the oven and bake, rotating halfway through, until completely dry, about 25 minutes. Transfer the cookies to a wire rack and let cool completely. The cookies will continue to set as they cool and will become crisp.
- Place the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Dip the biscotti cake into the white chocolate and sprinkle with crushed candy canes. Let it set for 45 minutes.
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