Peppermint Biscotti Recipe from Farmstead Chef

Editor’s Note: As promised, the following recipe is excerpted from Farmstead Chef (FarmsteadChef.com) by Lisa Kivirist and John Ivanko.  Farmstead Chef serves up recipes for homegrown and homemade cooking and tips on preserving the harvest and stocking the pantry, all while seeking to bring Americans back together again around the kitchen table.

From Lisa: One winter we realized we had accumulated a big plastic bag filled with various candy canes and peppermint candies. We hate to to throw things out—yet we realized we’d never eat the candies.  So we developed this
“re-purposing” recipe to transform those candy canes and mints into something new and improved.  We now have a holiday cookie tradition where friends collect and send us their leftover candy canes to transform into
these cookies.  Another bonus: these crunchy cookies ship particularly well as “thank you” food gifts after the holidays as long as they’re packed carefully.

Yields 3 dozen cookies.

Ingredients

¾ c. butter, softened (1 ½ sticks)
¾ c. sugar
3 eggs
2 t. peppermint extract
3 ¼ c. flour
1 t. baking powder
¼ t. salt
1 ½ c. crushed peppermint candy, divided
White chocolate bark for frosting

Directions

•  In a large mixing bowl, cream butter and sugar.
•  Add eggs, one at a time, beating well after each addition.  Beat in extract.
•  Separately, mix flour, baking powder and salt.  Stir in 1 c. peppermint candy.
•  Gradually add flour/candy mixture to creamed mixture, beating until blended (dough will be stiff).
•  Divide dough in half.  On a baking sheet, roll each portion into a 12-inch by 2 ½-inch rectangle.
•  Bake at 350 degrees for 25 to 30 minutes or until golden brown. Carefully remove to wire rack.  Cool 15 minutes.  On cutting board, cut at an angle into ½ inch slices.
•  Place cut side down on baking sheets.  Bake 12 to 15 minutes until firm.
•  For frosting, melt chocolate. Drizzle chocolate over cookie in a swirled
design.

(P.S. Don’t forget to register for the cookbook giveaway!)

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