Chocolate Peppermint Biscotti
Crisp chocolate biscotti with a nice peppermint flavor taste delicious in your favorite hot beverage!
Servings 14 servings
Calories 215kcal
Ingredients
- 160 g cake flour
- 50 g almond flour
- 20 g cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 2 eggs room temperature
- 160 g sugar
- 1/2 tsp peppermint oil
- 80 g unsalted butter melted
- 100 g mini chocolate chips
- 113 g semisweet chocolate finely chopped
- Candy canes crushed
Instructions
- Sift the cake flour, almond flour, cocoa powder, baking powder, and salt into a bowl and whisk to combine.
- In a large bowl, beat eggs, sugar, and peppermint oil with a hand mixer on a medium speed until it has at least doubled in size, about 3 minutes. Add the melted butter and stir to combine.
- Add the dry ingredients and gently fold until just about combined. Add the mini chocolate chips and fold gently to combine. Cover the bowl and chill until cold, about 1- 3 hours.
- About 15 minutes before you are ready to take the dough out of the fridge, preheat the oven to 350°F and line a baking sheet with a silicone mat.
- Turn the biscotti dough out onto the prepared baking sheet and shape into a 10- 12 inch log. The dough will be sticky. It helps to wear food safe gloves, use cake scrapers, or lightly oil your hands.
- Bake the log for 35 - 40 minutes, or until light golden brown. The biscotti is completely baked when the top does not dent when poked and a skewer comes out clean (though you may see melted chocolate). Cool on the baking sheet for 15 minutes before carefully transferring to a cooling rack. Cool for about an hour or so.
- When the log is cool, preheat the oven to 325°F. Slice into 1 inch cookies on a slight diagonal. Place the cookies upright on the lined baking sheet. Insulate the bottom of the baking sheet by placing it inside a second baking sheet of the same size. Bake for 40 minutes, rotating the pan halfway through. Place cookies on a cooling rack and cool completely.
- Melt the semisweet chocolate gently by using a double boiler or the microwave (50% power, stirring every 20 seconds or so). Once the chocolate is mostly melted, continue to stir away from the heat until smooth. Place a large plate in the microwave and heat for 30 seconds.
- Pour the chocolate onto the warmed plate in a rough rectangle shape. Dip the bottoms of the biscotti into the chocolate one at a time. Wiggle slightly to push a bit of chocolate up the sides. Use a small spatula to remove any excess chocolate from the bottom of the cookie.
- Over a separate bowl or plate, sprinkle crushed candy canes onto the melted chocolate (sides only). Set on wax paper until the chocolate is firm.
- To store, place in an air tight container on the counter for up to 2 weeks. Serve with your favorite hot beverage.
Notes
- Depending on how I slice the biscotti, I usually end up with 14- 16 cookies (including the rounded ends).
- If you don't have peppermint oil, peppermint extract should work as well.
- I used about 2 regular sized candy canes.