Christmas is truly the most wonderful time of the year! We may not get snow here, but we do occasionally get a white Christmas when the fog rolls in thick enough 😉 Daniel and I had our home decorated for all of two seconds before we had to take everything down for our floors to be ripped up due to a water leak. But someone pointed out that we get the unique opportunity of decking the halls twice as many times as everyone else – HA!
Despite the lack of Christmas cheer in our home, we have been able to indulge in a few of our other favorite Christmas traditions. We’ve already made it down Fresno’s Christmas Tree Lane, a 2-mile long street of historical homes decked out in hundreds of lights. And we attended the electrical farm equipment parade in my home town – a fun tradition with all the small-town charm you could ever hope for! We have also done a little bit of baking, including this delicious peppermint biscotti recipe!
Peppermint Biscotti Recipe
- 3/4 cup butter, softened
- 3/4 cup sugar
- 3 large eggs
- 2 teaspoons peppermint extract
- 3 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup crushed peppermint candies
- 2 cups semisweet chocolate chips
- 2 tablespoons shortening
- 1/2 cup crushed peppermint candies
In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; stir in peppermint candy. Gradually add to creamed mixture, beating until blended (dough will be stiff).
Divide dough in half. On an ungreased baking sheet, shape each portion into a 12×2-1/2-in rectangle. Bake at 350 for 25-30 minutes or until golden brown. Carefully remove to wire racks (emphasis on the “carefully” – I lost a few biscotti because it was super crumbly 😬 ); cool for 15 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in slices. Place cut side down on ungreased baking sheets. Bake for 12-15 minutes until firm. Remove to wire racks to cool. In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip one end of each biscotti into melted chocolate, allowing excess to drip off; sprinkle with candy. Place on waxed paper (I used my non-stick silicone mats); let stand until set.
This recipe makes about 3 1/2 dozen biscotti (see the original recipe from Taste of Home here). These delicious baked goodies are a perfect Christmas treat to share with someone you love (or just for pairing with a mug of hot cocoa while watching a Christmas movie!)
Check out some of my other favorite recipes here!