Eat dessert for breakfast is my life motto. Usually, it’s frowned upon. But these cookies are completely acceptable to eat with a cup of coffee.
Biscottis are Italian breakfast cookies that typically have an almond flavoring. They are twice-baked so that they are crunchy and perfect to dip in coffee or tea. Since it’s December, I decided to make peppermint biscottis that are dipped in white chocolate and covered in crumbled candy canes. Festive, right?
- 1 c. sugar
- 1/2 c. butter, melted
- 1 1/2 tsp. peppermint extract
- 1 tsp. vanilla extract
- 3 eggs
- 2 3/4 c. flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- candy canes, crushed (the mini ones crush easiest)
- white chocolate chips or melting chips
- Stir together the sugar, melted butter, peppermint extract, vanilla extract, and eggs.
- Stir in the flour and baking powder slowly until blended.
- Cover and chill for at least 30 minutes.
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- Divide dough into two pieces and mold into loafs that are 16″x2″ on the baking sheet. (The dough will be sticky at this point)
- Bake for 30 minutes.
- Keep oven on while you let the biscottis cool for 15 minutes.
- Cut biscottis into 1 inch pieces.
- Place them on their sides and bake for another 10 minutes.
- When they are cool, melt white chocolate and dip the biscottis.
- Sprinkle on crushed candy cane pieces.
*Tip#1: I have posted pictures at the top of this post to show how the cuts should look
*Tip#2: If you would like to know my favorite way to melt chocolate that is perfect for dipping, visit this blog.
Now brew a warm cup of coffee and enjoy your biscottis. Remember, there’s nothing wrong with eating dessert for breakfast.