Peppermint Twist Biscotti
Source of Recipe
BHG Christmas Cookies 2005
List of Ingredients
Cookies:
2/3 cup butter, softened
1 1/3 cups sugar
1 Tbs. baking powder
Pinch salt
4 eggs
½ tsp. peppermint extract
4 ¼ cups flour
1 cup coarsely chopped peppermint candy canes
Red paste food coloring
Peppermint Icing:
2 cups powdered sugar
3 Tbs. milk
¼ tsp. peppermint extract
Chopped peppermint candy canes, optional
Recipe
Preheat oven to 375 degrees. Line cookie sheet with parchment paper or foil; set aside. In a large bowl, beat butter for 30 seconds. Add sugar, baking powder, and salt; beat until combined. Beat in eggs and peppermint extract. Beat in as much of the flour as you can. Stir in any remaining flour. Stir in the candy canes.
Divide dough in half. Tint one portion of dough with food coloring.
Divide each half of dough into 3 portions. On a lightly floured surface, roll each portion into a 14” long rope. On prepared cookie sheet, place a rope of each color side by side. Twist ropes around each other several times. Flatten twists slightly to a 2” width. Repeat with remaining ropes, placing twists about 4” apart on cookie sheet.
Bake for 20 to 25 minutes or until lightly browned ant tops are cracked. Cool completely on cookie sheet on wire rack. Carefully pull away parchment paper or foil.
Reduce oven temperature to 300 degrees. Transfer twists to a cutting board. Using a serrated knife, cut each twist diagonally into ½” slices. Place slices, cut side down, on ungreased cookie sheet. Bake for 10 minutes. Turn slices over. Bake for 10 to 15 minutes more or until slices are dry. Transfer biscotti to a wire rack and let cool.
Icing: In a medium bowl, combine powdered sugar, 1 Tbs. milk and peppermint extract; stir until smooth. Add enough additional milk to make an icing of drizzling consistency.
Drizzle biscotti with icing. If desired, sprinkle with additional chopped candy canes. Let stand for 15 minutes or until icing sets.
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