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Chocolate Chocolate Peppermint Biscotti

Chocolate Chocolate Peppermint Biscotti

Cooking Time

Preparation Time : 15

Cook Time : 35

Total Time : 50

Ingredients

Serves 18

  • 1⁄4 cup butter

  • 3⁄4 cup sugar

  • 2 eggs

  • 2teaspoons vanilla extract

  • 1teaspoon peppermint extract (or 10 drops peppermint oil )

  • 1teaspoon espresso coffee (or 1 tsp soluble coffee dissolved in 1 tsp warm water )

  • 1⁄4 cup unsweetened cocoa powder

  • 1 3⁄4 cups unbleached all-purpose flour

  • 1⁄2 teaspoon salt

  • 1 1⁄2 teaspoons baking powder

  • 1cup semi-sweet chocolate chips

  • 1⁄2 lb milk chocolate, melted (optional)

Directions

  • 01

    In a large mixing bowl, beat butter, sugar and eggs on med. speed for 1 minute.

  • 02

    Add vanilla, espresso coffee and peppermint extract ( or oil ). Beat until combined.

  • 03

    Add chocolate chips.

  • 04

    Stir in combined flour, salt and baking powder.

  • 05

    Shape the dough in a 16-inch long log on a parchment paper lined cookie sheet.

  • 06

    Flatten the log until about 2-inches thick.

  • 07

    Bake the log for 25 minutes in a 350°F preheated oven.

  • 08

    Cool for 20 minutes.

  • 09

    Transfer the log to a cutting board and using a serrated knife, cut into 1-inch thick slices.

  • 10

    Bake slices in a 325°F oven for 15 minutes ( I usually turn off the oven and let them cool in ).

  • 11

    Transfer to wire rack and drizzle melted milk chocolate over them, if desired.

  • 12

    Store in an airtight container at room temperature for up to 4 weeks.

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