Andes Peppermint Biscotti (Print Version)

# Ingredients:

→ Biscotti Base

01 - 1 cup sugar
02 - ½ cup unsalted butter, already melted
03 - 1 ½ teaspoons baking powder
04 - 3 large eggs
05 - ¼ teaspoon salt
06 - 1 tablespoon vanilla extract
07 - 2 ¾ cups regular flour

→ Mix-Ins

08 - 4.67 oz. Andes Peppermint Crunch Thins, chopped into small pieces after unwrapping

→ Coating

09 - 10 oz. white chocolate for coating

# Instructions:

01 - Put parchment paper on a cookie sheet. Keep it aside for later.
02 - Using a stand mixer, mix melted butter, sugar, and vanilla. Add eggs one at a time, making sure each is well combined before adding another.
03 - Sift together salt, baking powder, and flour. Slowly mix these dry ingredients into the wet mixture until barely combined.
04 - Gently fold in the chopped Andes peppermint bits so they are spread throughout the dough.
05 - Cover the dough and chill it for around half an hour.
06 - Warm up your oven to 350°F. Divide the dough into two. Lightly grease your hands, then roll the dough into two logs, roughly 2½ by 15 inches each. Lay them on the parchment-lined cookie sheet, leaving about 3–4 inches between them.
07 - Bake the logs for 30 minutes. Let them cool on the cookie sheet for 5 minutes, then move to a wire rack to cool for about 15 minutes more.
08 - Turn your oven down to 325°F. Place the cooled logs on a cutting board and slice them into pieces about ¾ inch thick using a serrated knife.
09 - Lay the biscotti slices with the cut side facing down on a fresh parchment-lined sheet. Bake for about 20–25 minutes, flipping the slices halfway through at 15 minutes, so they crisp up evenly. Cool completely on a wire rack.
10 - In a microwave-safe dish, melt the white chocolate. Start with 30 seconds, stir it, then continue with 15-second intervals until smooth.
11 - Take a biscotti piece, dip its bottom into the melted chocolate, let any extra drip off, and place it onto a tray lined with wax paper to set.
12 - Speed up the chocolate setting by putting the tray in the fridge for 10–15 minutes.
13 - Store biscotti in a container with a tight lid so they stay fresh.

# Notes:

01 - Chilling helps the dough stay firm while baking.
02 - Using a serrated blade keeps each biscotti cut tidy.
03 - Overbaking slices can make the biscotti too tough, so watch the timer.

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