Ingredients for Chocolate Chocolate Peppermint Biscotti
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- Vanilla Extract
- 1 teaspoon peppermint extract
- 1 tablespoon strong brewed espresso
- Unsweetened Cocoa Powder
- Unbleached All Purpose Flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- Semi Sweet Chocolate Chips
- Optional: ½ cup milk chocolate, melted for drizzling
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How to Make Chocolate Chocolate Peppermint Biscotti
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This will take about 2-3 minutes with an electric mixer.
- Beat in the eggs one at a time, then stir in the vanilla extract, espresso, and peppermint extract until well combined.
- Gently fold in the chocolate chips.
- In a separate bowl, whisk together the flour, salt, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Turn the dough out onto the prepared baking sheet and shape it into a 16-inch long log, about 2 inches thick.
- Bake for 25 minutes, or until the edges are lightly golden brown.
- Remove from oven and let cool on the baking sheet for 20 minutes.
- Reduce oven temperature to 325°F (165°C).
- Transfer the log to a cutting board and, using a serrated knife, slice it into 1-inch thick biscotti.
- Arrange the biscotti slices, cut-side down, on the baking sheet.
- Bake for 15 minutes, then flip and bake for an additional 5-7 minutes, or until golden brown and crisp.
- Transfer the biscotti to a wire rack to cool completely.
- Once cooled, drizzle with melted milk chocolate, if desired.
- Store in an airtight container at room temperature for up to 4 weeks.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
54g
Fat
17g
Carbs
8g
