Chocolate Peppermint Biscotti
Twice-baked chocolate biscotti flavored with peppermint, folded with chocolate chips, and drizzled with melted chocolate and crushed candy canes. Crunchy and festive. Yields 32 cookies. Keeps in an airtight container at room temperature up to 10 days.
⏱️ Prep: 40 min🍳 Cook: 35 min🍽️ Makes 32
Nutritionper 1 biscotti›
140
Calories
2.5g
Protein
20g
Carbs
6g
Fat
Ingredients
| 1 3/4 cups (210 g) | all-purpose flour (plus more for work surface and hands) |
| 1/2 cup (43 g) | unsweetened natural cocoa powder |
| 1 cup (200 g) | granulated sugar |
| 1 teaspoon | baking soda |
| 1/2 teaspoon | salt |
| 5 tablespoons (75 g) | butter, cold and cubed |
| 4 | large eggs, room temperature, divided |
| 1 teaspoon | pure vanilla extract |
| 1 teaspoon | peppermint extract |
| 1 cup (270 g) | mini or regular-size semi-sweet chocolate chips |
| 1 tablespoon (15 ml) | milk |
| 4-ounce (113 g) bar | semi-sweet chocolate bar, coarsely chopped |
| 1/2 cup | crushed candy canes |
Instructions
- Preheat oven to 180°C (350°F). Line baking sheets with parchment paper or silicone mats.
- Whisk the flour, cocoa powder, granulated sugar, baking soda, and salt together in a large bowl. Using a pastry cutter or your hands, cut in the butter until the mixture is crumbly. Set aside.
- In a small bowl, whisk 3 of the eggs, vanilla, and peppermint extract together. Pour into the flour-butter mixture and gently mix until just barely moistened. Fold in the chocolate chips.
- Turn the dough out onto a lightly floured surface and, with floured hands, knead lightly until soft and slightly sticky, about 8 to 10 times. If very sticky, knead in 1 to 2 tablespoons (8 to 15 g) more flour. Divide into 2 equal portions and place each on its own cookie sheet. Shape each into a 20 cm (8-inch) long slab, patting down to about 13 mm (1/2 inch) thick.
- In a small bowl, beat the remaining egg with the milk. Lightly brush the top and sides of each slab with the egg wash.
- Bake the slabs 20 minutes. Remove from the oven (do not turn off the heat) and cool 10 minutes. Once cool enough to handle, cut each into 2.5 cm (1-inch) thick slices. Set slices cut-side up, 6 mm (1/4 inch) apart, on the baking sheets.
- Return to the oven for 8 to 9 minutes. Turn the biscotti over and bake another 5 to 6 minutes; they will be slightly soft in the center with harder edges. Cool on the sheets 5 minutes.
- Transfer to a wire rack to cool completely; they become crunchy as they cool.
- Melt the chopped chocolate in a double boiler or in the microwave in 15-second increments, stirring after each, until smooth. Drizzle over the biscotti and sprinkle with crushed candy canes.
- Let the chocolate set in the fridge or at room temperature, about 30 minutes, before enjoying.