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Peppermint Chocolate Biscotti

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Peppermint Chocolate Biscotti are crunchy, twice-baked Italian cookies infused with chocolate and peppermint flavor, perfect for dunking in coffee or gifting during the holiday season.

Ingredients

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  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/2 cup mini chocolate chips
  • 1/2 cup crushed peppermint candies or candy canes
  • Optional: 1/2 cup white chocolate, melted (for drizzling)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
  3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla and peppermint extracts.
  4. Gradually mix in the dry ingredients until a dough forms. Stir in chocolate chips and crushed peppermint candies.
  5. Divide dough in half and shape into two logs about 12 inches long and 2 inches wide on the baking sheet. Flatten slightly.
  6. Bake for 25–30 minutes or until firm. Remove from oven and let cool for 10 minutes.
  7. Reduce oven temperature to 300°F (150°C). Using a serrated knife, slice logs diagonally into 3/4-inch thick slices.
  8. Place slices cut side down on the baking sheet and bake for 10 minutes. Flip and bake another 10 minutes until crisp.
  9. Cool completely on a wire rack. Drizzle with melted white chocolate if desired.

Notes

  • Store in an airtight container for up to 2 weeks.
  • For extra peppermint flavor, sprinkle more crushed candy on top of the white chocolate drizzle.
  • If dough is sticky, chill for 15 minutes before shaping into logs.
  • Perfect for gifting during the holidays!

Nutrition

Find it online: https://tastyera.com/peppermint-chocolate-biscotti/