Peppermint-Twist Biscotti

Besides being yummy, biscotti makes a great giveaway treat because it doesn't really go stale, or at least not for a long time. It bakes once to bake and twice to make it hard and crunchy, which makes it a great cookie for dunking in hot holiday drinks. An added bonus is its long narrow shape, which makes it fun and easy to package in a canister, glass/mug, or gift treat bag. Take all these fabulous characteristics, add a bunch of crushed candy canes and peppermint flavor, and you've pretty much got the perfect goody plate treat.

Notes:

• If you want all the taste with a little less work, skip the whole food coloring and twisted rope part of step 2. It's just for looks.
• If you do want the twist and need red paste food coloring, try Michael's, a cake/candy supplier or I ordered mine on Amazon.


• The peppermint icing is sweet, and makes the biscotti super yummy if you're eating it plain or dipping in something unsweetened like black coffee or tea. But if you're dunking in hot chocolate or something sweet, go light on the icing or leave it off completely.


• If you want a mint-chocolate thing, no problem. Just melt some dark chocolate in the microwave with a tiny bit of shortening or butter, then drizzle or dip the biscotti.

Peppermint-Twist Biscotti

2/3 cup butter, softened

1 1/3 cups sugar

1 T baking powder

1/4 tsp salt

4 eggs

1/2 tsp peppermint extract

4 1/4 cups all-purpose flour

1 cup coarsely chopped peppermint candy canes or peppermint candies

Red paste food coloring

Peppermint Icing (see below)

Chopped peppermint candy cans, optional

1. Preheat oven to 375. Line a cookie sheet with foil; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and peppermint extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the 1 cup chopped candy canes.

2. Divide dough in half. Tint one portion of dough with red food coloring. Divide each half of dough into three portions. On a lightly floured surface, roll each portion into a 14-inch-long rope. On prepared cookie sheet, place a rope of each color side by side. Twist pairs of ropes around each other several times. Flatten twists until 2 inches wide; place about 4 inches apart on the cookie sheet (they expand a lot while cooking.)

3. Bake for 20 to 25 minutes or until light brown and tops are cracked. Cool completely on cookie sheet on a wire rack. Carefully peel foil away from twists.

4. Reduce oven temperature to 300. Transfer twists to a cutting board. Using a serrated knife, cut twists diagonally into 1/2-inch slices. Place slices, cut side down, on an ungreased cookie sheet. Bake for 10 minutes. Turn slices over. Bake for 10 to 15 minutes more. Turn oven off and let biscotti sit in there for 30 to 40 minutes to complete drying. Transfer cookies to a wire rack and let cool.

5. Drizzle cooled cookies with Peppermint Icing. If desired, sprinkle with additional chopped candy canes. Let stand until set.

Peppermint Icing

In a medium bowl stir together 2 cups powdered sugar, 1 T milk and 1/4 tsp peppermint extract until smooth. Add enough additional milk (about 2 T) to make an icing of drizzling consistency.

Recipe adapted from Better Homes and Gardens The Ultimate Cookie Book

Lemon-Anise Biscotti (by Maren)

It was a dark and dreary afternoon, and I was in the mood to bake. "Warmth," I thought, "I need something to warm up this unseasonably cold day." I had cheesecake brownies on my mind, so I went searching for the perfect recipe. I looked for something that might incorporate some jam, but I came up with recipes that just didn't feel right. (And, look! The one I was seeking is now here- two posts ago!)

Luckily, serendipity was on my side. Whilst searching, I found this gem. It wasn't what I thought I wanted, but it sure hit the spot. Deliciously aromatic and begging for some warm fennel or lemon herb tea. Perfect.

Lemon-Anise Biscotti

2 cups flour

1 tsp baking powder

1/4 tsp salt

1 cup sugar

2 eggs

1/4 tsp vanilla

1 Tbs minced zest from 1 lemon

1 Tbs anise seed, lightly toasted in a pan and gently crushed

1. Adjust rack to center of oven and preheat to 350º. Whisk flour, salt, and baking powder together in a small bowl. In a large bowl, whisk sugar and eggs till well blended. Stir in vanilla, lemon zest, and anise seed. Slowly add dry to wet and stir just until combined.

2. Divide dough into 4 logs, each 2 inches wide and place them on a jelly roll pan covered in parchment or silicone mat. Smooth tops and edges of logs. Bake about 35 minutes till golden.

3. Remove pan from the oven and cool for 5-10 minutes. Reduce oven to 325º. Using a serrated knife, cut each log diagonally into 1/2 inch slices. Place a 9x13 wire rack on the jelly roll pan and lay biscotti flat on the rack. Return to the oven and bake 8 minutes. Flip cookies over and bake 8 more minutes. Remove rack from pan and cool. Store in airtight container.

Adapted from Cook's Illustrated: The Best Recipe, 1999 edition.

VGP #28 Brownie Biscotti

I guess not everyone likes biscotti, but that's only because those people are crazy. I know it's crunchy and dry, as opposed to chewy and gooey, but these ones in particular are so dense and flavorful you can't lose. Just get a glass of milk or mug of cocoa and let the dunking begin! These are especially lovely as gifts wrapped up in colored cellophane bags with pretty ribbons and a hot chocolate packet.

I don't usually put nuts in the dough because it's harder to make even slices in step 5. Instead, I used chopped nuts, crushed cookies, sprinkles or candy to dip them in after the chocolate dip. There's some room to be artistic here. Pistachios are especially festive because of the green color. Recipe from Brownie Mix Bliss by Camilla Saulsbury.

Biscotti:
1 (19.5 to 19.8 oz) pkg brownie mix
1 cup all purpose flour
½ cup (1 stick) unsalted butter, melted and cooled
2 large eggs
1 cup coarsely chopped nuts, optional

1. Preheat oven to 350°F. Line a cookie sheet with parchment.

2. Combine brownie mix, flour, melted butter, eggs, and nuts. Blend with an electric mixter set on low until well blended. Scrape down sides (mixture will be stiff.)

3. Transfer dough to prepared cookie sheet. With floured hands, shape dough into 2 rectangles, each 14 inches long by 3 inches wide, and ¾ inch thick, spacing abt 4-5 inches apart on sheet. Mound dough so it is slightly higher in the center than at the edges. Place cookie sheet in oven.

4. Bake 30-35 minutes, until firm to touch; remove from oven and cool on sheet for 10 minutes (leave oven on.)

5. With spatula transfer logs to cutting board. Use a sharp knife to slice each rectangle into ¾ inch slices on the diagonal. Return slices to sheet, cut sides down.

6. Return sheet to oven. Bake biscotti 10 minutes. Turn oven off and let biscotti remain in oven until crisp, about 30 to 40 minutes longer. Remove from oven and transfer biscotti to a rack. Cool completely. If desired, prepare Chocolate Dip and with a butter knife or small offset spatula spread over one side of each biscotti. Dip in crushed candy, nuts or cookies if desired. Place on waxed paper-lined cookie sheet and refrigerate at least 1 hour to set chocolate. Store in an airtight container or plastic ziploc bag for up to 3 weeks.

Chocolate Dip:

1 cup semisweet, milk or white chocolate or cinnamon baking chips
1 T vegetable shortening

Melt chips and shortening in a small heavy saucepan over low heat, stirring often to avoid scorching. Makes about 1 cup melted chocolate.