Christmas Cookie Countdown: White Chocolate Peppermint Biscotti

Sometimes cooking is about more than just the end result. Sometimes it's about the journey getting there. When I cook in the kitchen it is a chance for me to relax, to do something I truly enjoy. The saying goes if you love what you're doing it never feels like work and being a chef truly is one of my most gratifying loves. One of the main reasons behind that is I never feel like I'm alone. I have all these bits and pieces of my history that surround me, and today I felt that more so than ever. 

I come from a family of amazing cooks and food has always been a huge part of my memories of each and everyone of them. I lost my grandpa Ramage when I was 11, and it was heartbreaking. However I'm honored to reach for his sifter that is decades old and his tried and true stainless mixing bowls. They make me feel like he is cooking with me and that we share this connection. 

I still use the measuring spoons from my very first cookbook my parents ever got me when I was a little girl. I feel all these things around me and so many wonderful memories come rushing back. I think that's truly what makes this time year so joyous. We are open to those memories and when we are really missing those that are no longer with us, they don't feel like they are so far away. Just some food for thought and something that made me smile this morning.

Today's recipe hits close to home with that. Sometimes it's not lifetimes but just pure miles that separate us from our loved ones. This is one that makes me think dearly of my favorite Italian family that I met when I was in high school. They had the most wonderful biscotti at Christmas time, lets be honest they had amazing food all the time at their house. Even though this recipe is not there's nor is it traditional, it still makes me feel like California is just a little closer. 

Ingredients 

1 stick unsalted butter

1 cup sugar

4 eggs

1 teaspoon pure vanilla extract

1/2 teaspoon peppermint extract

3 cups all-purpose flour 

1 tablespoon baking powder 

1 pinch of salt

1 cup white chocolate chips

Start off by creaming your butter and sugar in a mixer until fully incorporated.

Add in your eggs one at a time with your mixer on low making sure each additional egg is fully incorporated before you add the next one. (Our elf "Lunchbox" was watching closely from his marshmallow hot tub today!)

Add in your vanilla and peppermint extract and mix to combine. It should be like a thick liquid at this point.

In a separate bowl sift together your flour baking powder and a pinch of salt.

Add flour mixture too wet mixture in three increments with mixer Running on low. Fold in white chocolate chips. 

With floured hand separate the sticky dough into thirds and shape into rounds on un-greased or parchment lined baking sheets. Flatten down to about an inch thickness with your hands.

Bake in a 350 oven for 20 to 25 minutes until just golden brown around the edges.

Let cool five minutes and then with a sharp serrated knife slice into inch thick piece and place cut side down on sheet tray. Bake for an additional 15 minutes Until golden brown.

Let cool. You can spread on some white chocolate and sprinkles if you'd like, or leave them as is. Both are deliciously great and hot coco ready! I could not resist using those candy can shaped peppermint flavored sprinkles, aren't they cute!

You can also freeze in batches and giveaway as git to your neighbors. I'm saving one for the first snow day!

Happy Cooking!