Double Chocolate Peppermint Biscotti
Chocolatey, crunchy and with a hint of peppermint, this double chocolate peppermint biscotti is perfect for dunking in your favorite hot drink. Whether you enjoy your biscotti with coffee, tea or hot chocolate, this biscotti will remind you of a warm mug of peppermint hot chocolate, but in cookie form!
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp instant coffee or espresso powder optional
- 1/2 cup unsalted butter, softened
- 1 cup white granulated sugar
- 2 large eggs
- 1 1/2 tsp pure peppermint extract
- 3/4 cup semi-sweet or dark chocolate chips
- optional melted chocolate and crushed candy canes for decoration
Instructions
- Preheat your oven to 350 °F and line a large baking sheet with parchment paper or a silicone baking mat.
- In a medium size bowl, whisk together the flour, cocoa powder, baking powder, salt and instant coffee granules. Set aside.
- In a large bowl, cream the softened butter and sugar with an electric hand mixer or stand mixer for about one minute, or until the mixture is fluffy and pale in color. Add the eggs one at a time, mixing until just combined between each addition. Lastly beat in the peppermint extract.
- Using a fine mesh sieve, sift your flour mixture into the butter/sugar mixture. Beat on low speed until the dough is just barely combined. Add the chocolate chips and use a wooden spoon or spatula to finish mixing the dough together.
- Divide the dough in half and place each mound of dough on your baking sheet, at least 4 inches apart. Sprinkle each mound generously with flour and, using your hands, shape them into a "loaves" that are about 12 inches long, 4-5 inches wide and 1-2 inches thick. You should have two loaves roughly the same size.
- Bake the two loaves for 25 minutes, or until the tops are slightly cracked. Allow the loaves to cool for 5 minutes before slicing them with a serrated knife at a diagonal slant. You want your biscotti slices to be about an inch thick. Spread the slices out on the baking pan and place back into the oven for 5 minutes. Flip the slices and bake another 5 minutes before removing from the oven and cooling completely. Once the biscotti has cooled and hardened, dip the ends in melted chocolate chips and roll in crushed candy canes if desired.
Notes
*Store biscotti in an airtight container at room temperature up to 5 days.
**Don't love peppermint? Feel free to omit the peppermint extract and replace with vanilla extract for plain chocolate biscotti.