COOKIE WEEK: Peppermint White Mocha Macadamia Biscotti

Crispy dunkers with white chocolate glaze.

Baker’s Notes:

White Chocolate drizzle; candy cane sprinkles

Made for dunking; crisp and crunchy

Hi Bakers!

Can you believe this is the last day of cookie week?? We are wrapping up the season of holiday baking with the gift that keeps on giving: Biscotti.

A bit underrated and not nearly as flashy as some of the others, biscotti are crispy, crunchy cookies that will last through the new year. They are as perfect for dunking in your Christmas morning coffee as they are for gifting to neighbors, teachers, and friends for its sturdiness and delicious flavor, of course. 

I love soft and chewy white chocolate macadamia nut cookies, but often they are too sweet. Here, I folded nuts into the biscotti dough and drizzled them with white chocolate - adding more or less depending on your personal preference. I’ve incorporated peppermint white mocha flavors by adding instant espresso to the dough to balance some of the sweetness before showering them with crushed candy canes. 

For this recipe, we are baking the cookies twice. First, the dough gets shaped into a log and baked until firm around the edges. From there, we slice the dough into long, finger-shaped cookies. Flip them on their sides and bake again until lightly toasted. Don’t over bake though, they will continue to crisp up as they cool.