During the holidays, I always search for Italian-inspired recipes to try, as a way to connect to my heritage. Last year, it was Italian wedding cookies and Florentine lace cookies. This year, it’s homemade chocolate peppermint biscotti.I’ve never made biscotti before, and honestly, I was intimidated. It seems like it must be difficult to make, but it’s actually super easy! The ingredients and process is very similar to any other standard cookie recipe. The only extra step is molding the dough into two logs that you bake, slice and then bake again. But seriously, it was so much easier than I expected.The best part — homemade biscotti is so much better than something you’d buy at a coffee counter. I adapted this recipe and made one major change — I didn’t add peppermint extract because I didn’t want the peppermint to overwhelm the chocolate.The peppermint candy pieces on the tip give these chocolate peppermint biscotti plenty of peppermint flavor.The other change I would make from the original recipe is to nix the powdered sugar on top. I thought it would melt into the dough, but it didn’t. Since I dipped the biscotti in white chocolate, it didn’t need the extra dusting of powdered sugar.I made this biscotti with the plan of giving some away as little Christmas gifts, and I found these clear bags and gift tags at Target to make them look cute.Biscotti is a great holiday treat because it has a longer shelf-life than most baked goods. It will last at least a week in an airtight container, and up to a month in the freezer.I love this chocolate peppermint biscotti recipe because it is so tasty, super easy to make, and a yummy treat to enjoy with coffee, tea or hot cocoa. I hope you give it a try — I know you’ll enjoy it.
Chocolate Peppermint Biscotti
2 cups all-purpose flour
½ cup unsweetened dark cocoa powder
1 teaspoon baking soda
1 teaspoon salt
¾ stick (6 tablespoons) salted butter, softened
1 cup granulated sugar
2 large eggs
1 cup semisweet chocolate chips
8 ounces white chocolate, melted
½ cup crushed finely crushed peppermint or chopped
- Preheat oven to 350°F. Prepare large baking sheet by lining with parchment paper or a baking mat (I used a Silpat.
- In a bowl whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well.
- Stir in flour mixture to form a stiff dough. I used my hands to integrate all the flour, since the dough is pretty dry. Mix in chocolate chips until combined.
- Divide dough in half and form dough into two slightly flattened logs on prepared baking sheets, each approximately 12 inches long and 3 inches wide.
- Bake 30 minutes, or until slightly firm to the touch. Cool on baking sheet for 5 minutes.
- Transfer to cutting board and cut diagonally into ¾-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake for an additional 10 minutes, or until crisp. Cool on a rack.
- Once cool, dip one end in melted chocolate and sprinkle with finely crushed peppermint. Let firm on a wax paper-lined baking sheet.