Edible Gift Recipe: Chocolate-Dipped Peppermint and Pumpkin Walnut Biscotti

These biscotti are dressed up for the holidays - with a drizzle of chocolate and crushed candy canes. Here are two recipes ideal for gifts.

Biscotti make great gifts -- they're easy and inexpensive to make, and they keep for a week or two in a sealed container. The chocolate-dipped peppermint biscotti are the real holiday stars here, with an almost shortbread consistency and a satisfying chocolate and candy cane crunch.

Adding pumpkin and spices to a traditional biscotti recipe results in a fall-flavored treat that tastes great dipped in coffee. These are even made without butter and oil and end up a little softer than the typical crunchy variety.

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Chocolate-Dipped Peppermint Biscotti 1 stick butter, softened 3/4 cup sugar 2 eggs 2 teaspoons peppermint extract 2 cups flour 1/4 teaspoon salt 1 teaspoon baking powder 2 cups semisweet chocolate chips 6 candy canes, crushed

Preheat oven to 350 degrees. Cream butter and sugar in a large bowl. Add eggs, one at a time, beat until incorporated. Add extract. In a separate bowl, combine flour, salt, and baking powder. Gradually add flour mixture to egg mixture, beat until dough forms and flour has been incorporated.

Turn dough onto a baking sheet lined with parchment paper. Form a rectangular log (or two logs, for smaller biscotti) about 12 inches long and 1 inch thick. Bake until dough is a light golden brown, about 25 to 30 minutes. Cool on a wire rack for 10 minutes.

Using a serrated knife, cut the log diagonally into 1/2 inch wide pieces. Return to the parchment lined baking sheet, cut side down, and bake for an additional 10 to 15 minutes, until biscotti is firm.

Melt chocolate chips over slow heat. Use a spatula to spread chocolate over one side of biscotti, then sprinkle with crushed candy canes. Chill until set, about 30 minutes.

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Pumpkin Walnut Biscotti
2 1/2 cups flour
1 cup sugar
pinch of salt
1/2 teaspoon nutmeg
1/4 teaspoon dried ground ginger
1/4 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon baking powder
2 eggs
1/2 cup pumpkin puree
1 teaspoon vanilla
1/2 cup chopped walnuts
1 cup white chocolate, chopped

Preheat oven to 350 degrees. Wisk together flour, sugar, salt, nutmeg, ginger, cloves, cinnamon, and baking powder. In a separate large bowl, combine eggs, pumpkin, and vanilla. Gradually add flour mixture to pumpkin mixture and mix until combined.

Turn dough onto a baking sheet lined with parchment paper. Form a rectangular log (or two logs, for smaller biscotti) about 12 inches long and 1 inch thick. Bake until dough is a light golden brown, about 30 to 35 minutes. Cool on a wire rack for 10 minutes.

Using a serrated knife, cut the log diagonally into 1/2 inch wide pieces. Return to the parchment lined baking sheet, cut side down, and bake for an additional 10 to 15 minutes, until biscotti is firm.

Melt white chocolate over slow heat. Use a spoon to drizzle chocolate over one side of biscotti. Chill until set, about 30 minutes.

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Related: Crunchy Cookies: 5 Tasty Ideas for Biscotti

(Images: Stephanie Barlow)

Per serving, based on 6 servings. (% daily value)
Calories
810
Fat
42.7 g (65.7%)
Saturated
23 g (114.9%)
Trans
0.9 g
Carbs
100.3 g (33.4%)
Fiber
3 g (12.2%)
Sugars
57.8 g
Protein
9.7 g (19.4%)
Cholesterol
69.3 mg (23.1%)
Sodium
102.1 mg (4.3%)

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