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.
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.
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)
- Preheat oven to 350 degrees and spray a parchment lined sheet tray with nonstick spray.
- In the bowl of a stand mixer, cream butter and brown sugar.
- Dissolve the espresso powder in the vanilla, add to butter mixture.
- Add eggs one at a time, mix on medium speed for 2 minutes until pale in color.
- Add dry ingredients in 2 additions, then add the 6 oz of chocolate chips.
- Form the dough into a log and place on parchment. Bake 20 minutes, it should still be soft!
- Let the log cool for 20 minutes, then slice into pieces every half inch.
- 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).
- While the biscotti cool, melt 1 cup of semi-sweet chocolate. In a food processor, crush 1/3 cup of peppermint candies.
- Dip half of the cooled biscotti in melted chocolate, then sprinkle the crushed peppermint candies on top.
- Let chocolate set, then enjoy or dip in your hot cocoa!
Even cats like them!