St. Nicholas Peppermint Biscotti
6 T unsalted butter, at room temperature
3/4 cup granulated sugar
1/8 tsp. Peppermint Oil
2 1/3 cups King Arthur all-purpose flour
1 tsp. baking powder
4 oz. white chocolate, chopped and melted over a double boiler
2 candy canes, crushed
Preheat oven to 350F-degrees. Line a baking sheet with parchment paper and set aside.
In a stand mixer, using the whisk attachment, cream the butter and sugar together. Add the peppermint oil and mix again. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl with a rubber spatula as needed.
Remove the bowl from the stand and stir in the flour and baking powder. Mix until fully incorporated. I like to mix by hand to ensure I don't over beat. Divide dough in half and create two logs, 8" x 2".
Slice the logs on the diagonal into 1/2-inch cookies.
The December apron is another symbol of the holidays--Poinsettias. I just love this fabric and think it adds to the festivities. If you would like a chance to win this apron, comment on the posts this month and it could be yours. Enjoy!