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These Andes Peppermint Crunch Biscotti have completely changed how I bake during the holidays. They've got that amazing chocolate-mint combo with the classic twice-baked crunch that gets just soft enough when you dunk them in your hot drink.
I stumbled on this treat about five years back when I needed something different for my cookie swap party. Now everyone I know begs me to make these during winter.
Ingredients
- Unsalted butter: Gives a rich taste without extra salt so the mint flavors can really pop
- Sugar: Works with the mint and helps create that signature crackly texture
- Pure vanilla extract: Brings a cozy warmth that works nicely with the cool mint
- Large eggs: Hold everything together and give the cookies structure
- All purpose flour: Makes the tough yet tender base that biscotti needs
- Baking powder: Gives just enough lift without making them too puffy
- Salt: Brings out all the tastes and cuts through the sweetness
- Andes Peppermint Crunch Thins: Pack that wonderful holiday mint punch in every bite
- White coating chocolate: Adds a fancy layer and locks in freshness
Step-by-Step Instructions
- Prepare the dough:
- Mix your melted butter with sugar and vanilla until they're totally blended. Then add eggs one by one, waiting until each disappears before adding another. This makes a smooth mix that'll bake evenly. Adding eggs slowly stops the mixture from breaking and keeps everything nicely combined.
- Mix dry ingredients:
- Run flour, baking powder and salt through a sifter to get rid of any clumps and mix the rising agents evenly. Add this to your wet stuff bit by bit, mixing just enough to combine. Don't go overboard or you'll end up with tough cookies.
- Add the star ingredient:
- Carefully mix in your chopped Andes mints so they're spread all through the dough. Make sure you don't miss any spots. Some bits will get slightly melty while baking, making pretty mint streaks throughout your cookies.
- Shape and first bake:
- After letting the dough chill, split it and form two logs about 2½ inches across and 15 inches long. Chilling helps stop sticking and makes shaping way easier. The first time in the oven sets the shape and starts getting that nice golden color.
- Slice and second bake:
- Cut your partly cooled logs into ¾ inch pieces using a sharp bread knife with gentle back-and-forth motions. Lay them cut side down for the second bake that gives you that famous crunch. Turn them halfway through so both sides get equally crisp and brown.
- Add finishing touch:
- Dip the bottoms of your cooled cookies into melted white chocolate and give a little shake to get rid of extra. This thin layer adds sweetness, works well with the mint, and helps them stay fresh longer.
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Those Andes Peppermint Crunch Thins really make these cookies stand out. I found them while checking out holiday candy and now they're a baking staple for me. They add just the right amount of chocolate and mint flavor without taking away from the delicate biscotti texture.
Storage Solutions
These treats stay fresh in a sealed container at room temp for up to three weeks. Being twice-baked with that chocolate coating naturally helps them last longer. If you want to keep them even longer, put them in freezer bags and freeze for up to three months. Let them warm up to room temperature before eating to get the best texture and flavor.
Perfect Pairings
While most folks dunk biscotti in coffee, I think these taste amazing with peppermint tea or hot chocolate. The matching mint flavors work so well together. For a fancy dessert spread, try serving them alongside chocolate-covered strawberries and dark chocolate truffles to show off different ways to enjoy chocolate.
Troubleshooting Tips
Getting that perfect biscotti crunch really depends on cooling them right between bakes. If they fall apart when you're cutting, let the logs cool more before trying again. Use a super sharp bread knife and gentle back-and-forth motion to avoid breaks. If your white chocolate seems too thick, add a tiny bit of neutral oil to make it easier for dipping.
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Frequently Asked Questions
- → How can I stop the biscotti from breaking while cutting?
Let the loaves cool for roughly 15 minutes after baking. Use a serrated knife, and slice them gently with steady sawing motions.
- → Can I swap white chocolate for a different type?
Absolutely, try using milk or dark chocolate for the coating, or skip dipping if you want a less sweet option.
- → What’s the fix if my dough feels super sticky?
Pop the dough in the fridge for 30 minutes, then lightly oil your hands to make shaping it easier.
- → What’s the best way to store these cookies and keep them crunchy?
Seal them in an airtight container once they’re fully cooled. Keep them at room temperature for up to two weeks.
- → Can I sub Andes Peppermint Crunch with something else?
Yes! Use peppermint chocolate chunks or regular chocolate chips with a bit of peppermint extract instead.
- → Is freezing an option for these cookies?
Sure is! Pack baked biscotti in a sealed container and freeze for up to 3 months. Allow them to thaw on the counter before eating.