Sunday, December 6, 2015

The Feast of St. Nicholas Peppermint Biscotti & December's Give-Away Apron


December 6th is the Feast of Saint Nicholas and I couldn't think of a better way to share the day for this time-honored figured than with baking.  It is a day celebrated with regard to his reputation as a bringer of gifts.  In the Ukraine children wait for St. Nicholas to place a present under their pillows whereas, in the Netherlands,  Dutch children put out their clogs filled with hay and carrots for his horse on December 5th.  It's for sure, it is a sweet tradition and one even our granddaughters have experienced.
Since peppermint is a flavor I associate with the season, I couldn't help but make up this Biscotti with a hint of peppermint in the dough, as well as, some crushed with white chocolate on the end.  I'm trying out some new recipes for the cookie boxes I send to family and friends.  More to come...

St. Nicholas Peppermint Biscotti
6 T unsalted butter, at room temperature
3/4 cup granulated sugar
1/8 tsp. Peppermint Oil
2 large eggs
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".
Lightly flour your hands to smooth a bit.  Place in the oven and bake for 25 minutes or until golden brown.  Remove from the oven and cool about 10 minutes.

Slice the logs on the diagonal into 1/2-inch cookies.

 Lower oven temperature to 325F-degrees and bake another 15-20 minutes.  Remove from the oven and allow to cool completely before spreading melted white chocolate on the ends and sprinkling crushed candy canes on.

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!


11 comments:

  1. It certainly is a beautiful fabric! Someone will be thrilled! The baking smells so good, too. =D

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  2. That biscotti looks pretty great! I love poinsettia's so of course I love this apron! Happy Holidays my friend.

    Linda

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  3. I do like biscotti cookies! this apron looks very elegant with the gold/black colors.
    stamping sue
    http://stampingsueinconnecticut.blogspot.com/

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  4. I would love to be entered in the giveaway. When does it end? Such pretty material. :D
    Love,
    Ashley
    creatingpreciousmoments.blogspot.com

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  5. Love twice baked cookies! Yours looks so festive with candy canes.

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  6. Just found your blog and love the dedication to your mom! The biscotti recipe looks delicious, and your apron is so festive. Thanks for the giveaway.

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  7. I love biscotti! I will be trying this in January when things aren't as hetic.

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  8. I love biscotti! I will be trying this in January when things aren't as hetic.

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  9. There was a St. Nicholas in Georgetown 2 weekends back for the German Christmas Market. Your recipe looks wonderful.

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  10. Lucky people who get cookie boxes from you! And your grands are adorable.

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