Chocolate Peppermint Biscotti

Biscotti is a cookie I always forget about but instantly remember why I love it.  And adding chocolate and mint really makes it perfect.  I made these biscotti to be dunked not only into coffee but hot chocolate as well!  The peppermint and chocolate melt beautifully in a cup of hot cocoa making it a great cold winters day treat.

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Biscotti is (not surprisingly) an Italian cookie.  It’s baked twice resulting in the super crisp cookie everyone knows and loves.  Since it’s such a crispy cookie it lasts longer than most cookies – less moisture yields a more shelf stable cookie.  This was useful when it was created for Roman travellers in medieval times.  Biscotti disappeared for a while in history but was rediscovered in Tuscany during the renaissance period.

Hardtack was created by the English but instead of a cookie it was a biscuit that was also twice baked.  Biscotti is most commonly made with almonds, anise, liquor, fruit or chocolate.

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Chocolate Peppermint Biscotti

  • 1/2 cup / 113 grams unsalted butter
  • 1 cup / 200 grams brown sugar
  • 1/2 cup / 50 grams cocoa powder
  • 2 eggs
  • 2 cups / 240 grams flour
  • 1/4 teaspoon salt
  • 2 teaspoons espresso powder
  • 2 teaspoons vanilla extract
  • 6 oz semi sweet chocolate
  • 1/2 cup semi sweet chocolate (for topping)
  • 1/3 cup peppermint candies (for topping)
  1. Preheat oven to 350 degrees and spray a parchment lined sheet tray with nonstick spray.
  2. In the bowl of a stand mixer, cream butter and brown sugar.
  3. Dissolve the espresso powder in the vanilla, add to butter mixture.
  4. Add eggs one at a time, mix on medium speed for 2 minutes until pale in color.                             img_6029
  5. Add dry ingredients in 2 additions, then add the 6 oz of chocolate chips.
  6. Form the dough into a log and place on parchment.  Bake 20 minutes, it should still be soft!
  7. Let the log cool for 20 minutes, then slice into pieces every half inch.                                             img_6038
  8. Lay biscotti slices on the sheet tray and bake at 325 degrees for 8 minutes, flip each piece and continue to bake 7-9 more minutes until crispy.  (They might still seem a little soft but they will harden as they cool).                                               img_6039
  9. While the biscotti cool, melt 1 cup of semi-sweet chocolate.  In a food processor, crush 1/3 cup of peppermint candies.
  10. Dip half of the cooled biscotti in melted chocolate, then sprinkle the crushed peppermint candies on top.
  11. Let chocolate set, then enjoy or dip in your hot cocoa!

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Even cats like them!

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