Double Chocolate Peppermint Biscotti.
- Total Time: 70 minutes
- Yield: 10-12 biscotti 1x
Description
These double chocolate peppermint biscotti are a delightful holiday treat with a hint of cool mint and rich dark chocolate, perfect for gifting or enjoying with a warm beverage.
Ingredients
- 2 cups (480 ml) all-purpose flour (I use King Arthur's)
- 1/2 cup (120 ml) unsweetened cocoa powder (I use Wilbur)
- 1 tsp baking soda
- 1 tsp salt
- 6 tbsp (90 ml) butter (I use Smart Balance baking stick)
- 3/4 cup (180 ml) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 cup (240 ml) dark chocolate chips
- 1/2 cup (120 ml) crushed peppermint candies
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat or parchment paper.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla and peppermint extracts.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Fold in the dark chocolate chips and crushed peppermint candies.
- Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet.
- Bake for 30 minutes, or until the logs are firm to the touch. Remove from the oven and let cool for 10 minutes.
- Reduce the oven temperature to 325 degrees F.
- Using a serrated knife, cut the logs into 1/2-inch slices. Place the slices cut side down on the baking sheet.
- Bake for an additional 20-25 minutes, turning the biscotti halfway through, until they are dry and crisp.
- Remove from the oven and let cool completely on a wire rack before serving or storing.
Notes
- These biscotti make excellent gifts and can be packaged beautifully.
- They ship well, making them ideal for sending to loved ones.
- Store in an airtight container for up to two weeks.
- You can substitute dark chocolate chips with milk or white chocolate chips if preferred.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Chocolate
- Cuisine: American
Nutrition
- Serving Size: 1 biscotti
- Calories: 180
- Sugar: 12
- Sodium: 150
- Fat: 8
- Carbohydrates: 25
- Fiber: 2
- Protein: 3
- Cholesterol: 30
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Frequently Asked Questions
Why does biscotti require two rounds of baking?
Biscotti gets its signature dry, crisp texture from being baked twice. The first bake (30 minutes at 350°F) sets the logs. After cooling for 10 minutes, they are sliced into ½-inch pieces and returned to a 325°F oven for an additional 20–25 minutes, turning halfway through, to dry out completely. This double-bake is what makes biscotti hard enough to dip in coffee or tea.
How long do these biscotti keep and do they ship well?
The notes say they can be stored in an airtight container for up to two weeks and that they ship well — making them ideal for sending to loved ones, which the article highlights as one of their main appeals as a holiday gift.
Can I substitute the dark chocolate chips?
Yes — the notes specifically say milk or white chocolate chips can replace the dark chocolate chips if preferred. The batter already contains ½ cup unsweetened cocoa powder and 1 tsp peppermint extract, so white chips would create a sweeter, more contrasting flavour against the dark cocoa base. 
I’ve been making this recipe every Christmas for the last… I don’t even know how many years! People expect it from me every year. :) Tastes like Christmas!