Andes Peppermint Crunch Biscotti (Print Version)

# Ingredients:

→ Biscotti Base

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

→ Mix-Ins

08 - 4.67 oz. Andes Peppermint Crunch Thins, unwrapped and chopped

→ Coating

09 - 10 oz. white coating chocolate

# Instructions:

01 - Line one cookie sheet with parchment paper and set aside.
02 - In the bowl of a standing mixer, beat melted butter, sugar, and vanilla together. Add eggs, one at a time, beating after each addition.
03 - Sift together flour, baking powder, and salt. Add dry ingredients to the wet mixture and mix until just combined.
04 - Fold in the chopped Andes Peppermint Crunch Thins until evenly distributed.
05 - Cover and chill the prepared dough for 30 minutes.
06 - Preheat oven to 350°F. With lightly oiled hands, divide the dough in half and form two loaves, each approximately 2½ inches by 15 inches. Place the loaves on the prepared cookie sheet, spacing them 3–4 inches apart.
07 - Bake the loaves for 30 minutes, then cool on the sheet for 5 minutes. Transfer the loaves to a rack to cool for an additional 15 minutes.
08 - Reduce the oven temperature to 325°F. Transfer the cooled loaves to a cutting board and use a serrated knife to cut them into ¾-inch thick slices.
09 - Arrange the slices cut side down on a clean, parchment-lined baking sheet. Bake for 20–25 minutes, turning the slices over after 15 minutes, until crisp. Transfer to a wire rack and cool completely.
10 - Melt white coating chocolate in a flat-bottomed, microwave-safe dish. Heat for 30 seconds, stir, then heat in 15-second increments, stirring until smooth.
11 - Dip the bottom of each cookie into the melted chocolate, gently shake off the excess, and place them on a wax paper-lined tray to set.
12 - To quickly set the chocolate, place the tray in the refrigerator for 10–15 minutes.
13 - Store biscotti in an airtight container to maintain freshness.

# Notes:

01 - Chilling the dough helps the biscotti hold their shape during baking.
02 - Using a serrated knife ensures clean cuts when slicing the biscotti.
03 - Avoid overbaking the slices during the crisping stage to prevent them from becoming too hard.

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