Description
This Chocolate Peppermint Biscotti recipe combines rich cocoa and fragrant peppermint for a festive treat. These twice-baked cookies are crisp and perfect for dipping in coffee or hot chocolate. Finished with a layer of melted white chocolate and crushed peppermint candy canes, they offer a delightful combination of flavors and textures that make them a holiday favorite.
Ingredients
Scale
Dough
- 1 cup granulated sugar
- 1 Tablespoon hot water
- 3 large eggs
- ½ teaspoon peppermint extract
- 1 Tablespoon instant coffee or espresso powder
- 2 cups all-purpose flour
- 2 Tablespoons all-purpose flour (divided)
- ¾ cup unsweetened cocoa powder
- 2 Tablespoons unsweetened cocoa powder (divided)
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
Topping
- 1 package (11 ounces) white chocolate morsels
- 6 peppermint candy canes, crushed
Instructions
- Prepare the batter: In a mixer, beat together the granulated sugar, hot water, eggs, instant coffee, and peppermint extract until the mixture is smooth and creamy. Gradually add 2 cups of all-purpose flour, ¾ cup cocoa powder, baking soda, and kosher salt, mixing until combined.
- Prepare the flour and cocoa mixture: Since the batter will be very sticky, line two cookie sheets with Silpat or parchment paper. In a small bowl, combine 2 tablespoons of cocoa powder with 2 tablespoons of flour for dusting.
- Shape the dough: Divide the dough in half. Sprinkle the parchment paper with the flour and cocoa mixture. Using your hands, press each half of the dough into rectangles about 4 inches by 12 inches and ¼ inch thick.
- First bake: Bake the rectangles in a preheated 350°F (175°C) oven for 15-20 minutes. Remove from the oven and let cool for 10-15 minutes.
- Slice and second bake: Slice each rectangle into ½ inch to ¾ inch wide slices. Place each slice on its side on the parchment-lined baking sheet and bake again for an additional 15 minutes until crisp.
- Cool: Remove the biscotti from the oven and allow them to cool completely on a wire rack.
- Decorate: Melt the white chocolate morsels according to package directions. Spread melted white chocolate on the bottoms of each biscotti, then dip them into the crushed peppermint candy canes. Let set for about one hour before serving.
Notes
- Store biscotti at room temperature in an airtight container for up to several weeks.
- Biscotti freeze well; store in a freezer-safe bag or container for up to 3 months.
- If candy canes are unavailable, peppermint hard candies can be substituted.
- The instant coffee enhances the chocolate flavor without making it taste like coffee.
- To make classic chocolate biscotti, replace peppermint extract with vanilla extract and omit the candy cane topping.
Nutrition
- Serving Size: 1 biscotti
- Calories: 180
- Sugar: 15g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
