Description
A festive Chocolate Peppermint Biscotti recipe featuring a rich cocoa and coffee-infused dough, enhanced with peppermint extract and topped with white chocolate and crushed candy canes for a perfect holiday treat.
Ingredients
Scale
Dough Ingredients
- 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, plus 2 Tablespoons divided
- ¾ cup unsweetened cocoa powder, plus 2 Tablespoons divided
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
Topping Ingredients
- 1 package (11 ounces) white chocolate morsels
- 6 peppermint candy canes, crushed
Instructions
- Mix Wet Ingredients: In a mixer, beat together granulated sugar, hot water, eggs, instant coffee, and peppermint extract until smooth and creamy.
- Add Dry Ingredients: Gradually add 2 cups of all-purpose flour, ¾ cup cocoa powder, baking soda, and kosher salt to the wet mixture and mix thoroughly to form a sticky dough.
- Prepare For Baking: Line two cookie sheets with silpat mats or parchment paper. In a small bowl, mix 2 tablespoons cocoa powder with 2 tablespoons flour.
- Shape Dough: Divide dough in half. Sprinkle parchment paper with the cocoa-flour mixture, then press each half of the dough into rectangles approximately 4 inches by 12 inches and about ¼ inch thick.
- First Bake: Bake the rectangles in a preheated 350°F oven for 15-20 minutes until set. Remove and let cool for 10-15 minutes.
- Slice and Second Bake: Slice each rectangle into ½ to ¾ inch wide slices. Lay the slices on their sides on the baking sheets lined with parchment paper, then bake again for an additional 15 minutes.
- Cool Completely: Remove biscotti from the oven and allow them to cool completely on a wire rack.
- Add Toppings: Melt white chocolate morsels according to package instructions. Spread the melted white chocolate on the bottom of each biscotti, then dip in crushed peppermint candy canes.
- Set: Allow the chocolate and candy cane topping to set for about one hour before serving. Makes about 18 large biscotti. Enjoy!
Notes
- Store biscotti at room temperature in an airtight container for up to a few weeks.
- Biscotti freeze well; store in freezer-safe bags or containers for up to 3 months.
- Peppermint hard candies can be used as a substitute for candy canes.
- Instant coffee enhances the chocolate flavor without making the biscotti taste like coffee.
- For 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: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
