Pin it
This Andes Peppermint Crunch Biscotti has transformed my holiday baking routine with its perfect balance of chocolate and mint. The twice-baked Italian cookies deliver that signature crunch that softens just enough when dunked in your favorite hot beverage.
I discovered this recipe five years ago while searching for something different for my cookie exchange. Now these biscotti have become the most requested item from friends and family during the winter months.
Ingredients
- Unsalted butter: Provides rich flavor without added salt letting the peppermint shine through
- Sugar: Balances the mint and creates that classic biscotti crunch
- Pure vanilla extract: Adds depth and warmth to complement the cool mint flavor
- Large eggs: Bind everything together while adding structure
- All purpose flour: Creates the perfect sturdy texture for classic biscotti
- Baking powder: Ensures just enough rise without making them too cakey
- Salt: Enhances all flavors and balances the sweetness
- Andes Peppermint Crunch Thins: Deliver that distinctive holiday mint flavor in every bite
- White coating chocolate: Creates a luxurious finish and seals in freshness
Step-by-Step Instructions
- Prepare the dough:
- Beat melted butter with sugar and vanilla until completely combined. Add eggs one at a time allowing each to fully incorporate before adding the next. This creates a smooth base that will bake evenly. The staggered egg addition prevents curdling and ensures proper emulsification.
- Mix dry ingredients:
- Sift flour baking powder and salt together thoroughly. This removes any lumps and ensures even distribution of leavening agents. Pour this mixture into your wet ingredients gradually mixing just until combined. Overmixing develops gluten making tough biscotti.
- Add the star ingredient:
- Fold chopped Andes mints into the dough gently but thoroughly. Make sure pieces are distributed evenly throughout the mixture. Some will melt slightly during baking creating beautiful mint streaks throughout the cookies.
- Shape and first bake:
- After chilling divide dough and shape into two loaves about 2½ inches wide and 15 inches long. The chill time prevents sticking and makes shaping easier. The first bake sets the structure and begins developing that signature golden color.
- Slice and second bake:
- Cut partially cooled loaves into ¾ inch slices using a sharp serrated knife with a gentle sawing motion. Arrange cut side down for the second bake which develops the distinctive crunch. Flipping halfway ensures even drying and browning on both sides.
- Add finishing touch:
- Dip cooled biscotti bottoms into melted white chocolate using a gentle shake to remove excess. The thin coating adds sweetness balances the mint and creates a moisture barrier that helps extend freshness.
Pin it
The Andes Peppermint Crunch Thins truly make this recipe special. I discovered them while browsing the holiday candy aisle and have been incorporating them into my baking ever since. Their perfect balance of chocolate and mint infuses every bite without overwhelming the delicate biscotti texture.
Storage Solutions
These biscotti keep beautifully in an airtight container at room temperature for up to three weeks. The twice baked nature and chocolate coating create a natural preservation effect. For longer storage place in freezer bags and freeze for up to three months. Allow to come to room temperature before serving for best texture and flavor.
Perfect Pairings
While coffee is the traditional companion for biscotti I find these particularly delightful with peppermint tea or hot chocolate. The complementary mint flavors create a cohesive experience. For dessert platters pair with chocolate dipped strawberries and dark chocolate truffles for an elegant presentation that highlights different chocolate applications.
Troubleshooting Tips
Achieving the perfect biscotti texture relies heavily on proper cooling between bakes. If slices crumble when cutting allow the loaves to cool longer before attempting to slice. Using a very sharp serrated knife and gentle sawing motion prevents breaking. If white chocolate seems too thick add a teaspoon of neutral oil to achieve proper dipping consistency.
Pin it
Frequently Asked Questions
- → How do I prevent the biscotti from crumbling while slicing?
Allow the baked loaves to cool for about 15 minutes before slicing. Use a serrated knife and cut gently with a sawing motion.
- → Can I use a different chocolate instead of white coating chocolate?
Yes, you can use dark or milk chocolate for dipping, or even leave them plain if you prefer less sweetness.
- → What should I do if the dough is too sticky to handle?
Chill the dough for at least 30 minutes before shaping it into loaves. Lightly oil your hands to make shaping easier.
- → How can I store the biscotti to keep it crisp?
Store the biscotti in an airtight container at room temperature for up to two weeks. Ensure they’ve cooled completely before storage.
- → Can I substitute Andes Peppermint Crunch Thins with another ingredient?
Yes, chopped peppermint chocolate or regular chocolate chips with a dash of peppermint extract can be used as alternatives.
- → Can I freeze the biscotti for later use?
Yes, freeze the baked biscotti in an airtight container for up to three months. Thaw at room temperature before serving.