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
Units
Scale
- 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