Zutaten für Peppermint Biscotti
- 1 cup (2 sticks) unsalted butter
- 1 cup powdered sugar (for icing)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 teaspoon peppermint extract
- 4 cups all-purpose flour
- Peppermint Candy
- Red Food Coloring
- Powdered Sugar
- ¼ cup milk (for icing)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Peppermint Biscotti? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Peppermint Biscotti
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter for 30 seconds until light and fluffy.
- Add 1 ½ cups granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt. Beat until well combined.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon peppermint extract.
- Gradually add 3 ½ cups all-purpose flour, mixing until just combined. Stir in the remaining ½ cup flour.
- Fold in 1 cup crushed peppermint candies.
- Divide the dough in half. Tint one portion with green food coloring (optional).
- Divide each dough half into three equal portions.
- On a lightly floured surface, roll each portion into a 14-inch rope.
- Place ropes of contrasting colors side-by-side on the prepared baking sheet and twist them together several times.
- Flatten the twists to a 2-inch width.
- Repeat with remaining dough, spacing twists about 4 inches apart.
- Bake for 20-25 minutes, or until lightly browned and the tops are slightly cracked.
- Let cool completely on the baking sheet.
- Reduce oven temperature to 300°F (150°C).
- Carefully transfer the cooled twists to a cutting board.
- Using a serrated knife, cut each twist diagonally into ½-inch thick slices.
- Arrange slices on an ungreased baking sheet.
- Bake for 10 minutes, flip, and bake for an additional 10-15 minutes, until biscotti are dry and crisp.
- Let cool completely.
- For the peppermint icing (optional): Whisk together ¼ cup milk, ½ teaspoon peppermint extract, and 1 cup powdered sugar until smooth. Add more milk, a teaspoon at a time, if needed to reach drizzling consistency.
- Drizzle the white icing over the biscotti in a zig-zag pattern. Add red food coloring to remaining icing and drizzle in the opposite direction.
- Store in an airtight container for up to 3 days. These also freeze well!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
56g
Fat
11g
Carbs
8g
