- softened butter 5 tbsp (70 g)
- brown sugar ¾ c (150 g)
- eggs 3 large
- vanilla extract 1 tsp
- flour 2 c (240 g)
- (spooned and leveled*)
- baking powder 1 tsp
- salt ½ tsp
- crushed candy canes ⅓ c (60 g)
- (or other peppermint candies)
- mini chocolate chips ⅓ c (65 g)
- Preheat the oven to 350 F (180 C). Line a baking sheet with parchment paper.
- Using an electric mixer, cream the softened butter and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing after each addition.
- Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to the wet mixture and combine until smooth.
- Fold in the crushed candy canes and mini chocolate chips.
- Form the dough into two logs (approximately ¾ inch or 2 cm tall) on the prepared baking sheet, making sure to leave a few inches between each log. Because the dough is quite sticky, I find it easiest to drop spoonfuls of the dough into a rough log form and then use well-floured hands to shape it into a log.
- Bake for 20-25 minutes or until slightly brown. Remove from the oven (but don’t turn off the oven).
- Allow the logs to cool for 10 minutes. Remove to a cutting board and cut into slices at an angle (approximately ¾ inch or 2 cm thick).
- Return the slices to the baking sheet, cut-side down. Bake an additional 10 minutes, flip over and bake for 7 minutes on the other side.
- Allow the biscotti to sit for 10 minutes then remove to a wire rack to cool completely. Best eaten within 3 days.
Spooned and leveled: Scooping a measuring cup into a flour container can result in much more flour than intended, which can affect the success of your biscotti. To get a more accurate measurement, use a spoon to lightly scoop flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.
- Cuisine: global
Keywords: biscotti, chocolate peppermint biscotti, candy cane biscotti, peppermint chocolate biscotti