Chocolate Peppermint Biscotti is the perfect Christmas cookie to give as a gift or to accompany a hot cup of coffee or cocoa!
Can you believe it’s already time to talk Christmas cookies?? Now, I know we still have Thanksgiving coming up, and believe me, I’m all about one holiday at a time, BUT I’m also a planner and I start planning menus and food gifts for varying holidays well over a month in advance, so I want to make sure I share the love with my readers, too!
Today I am sharing with you a Chocolate Peppermint Biscotti that is perfect for gifts or to enjoy with a hot cup of coffee on Christmas morning.
Dark chocolate biscotti dipped in peppermint flaked white chocolate just tastes like Christmas. I can’t imagine going through the holiday season without chocolate mint desserts – it’s one of my favorite flavor combos. And these Chocolate Peppermint Biscotti do not disappoint.
Did you know that biscotti means twice-baked cookies, in Italian? I actually just learned that this past weekend! And biscotti do take longer to bake than most cookies, but it is well worth the extra time. They come out crunchy and delicious, ready to be enjoyed with a hot cup of your favorite beverage. Coffee or hot cocoa are excellent choices to go with this Chocolate Peppermint Biscotti.
How do you make Chocolate Peppermint Biscotti?
{Print recipe below}
1. Combine sugar, hot water, eggs, instant coffee, vanilla and peppermint extracts and beat until smooth and creamy.
2. In a separate bowl, whisk together flour, cocoa, baking soda and salt. Add to mixer and combine on low speed until just combined.
3. Line a large baking sheet or two smaller cookie sheets with silpat or parchment paper. Stir together 2 tablespoons of flour and cocoa powder and sprinkle onto the prepared baking sheets. Divide dough in half and press dough into two rectangles on the dusted baking sheet(s), about 4 inches by 10 inches, and 1/4 inch thick.
4. Bake for 15-20 minutes. Remove from oven and let cool 10 minutes. Slice into 3/4-inch slices and lay each slice on it’s side and put back in the oven for an additional 15 minutes.
5. Remove from oven and allow to cool completely on wire rack.
6. In a wide, shallow, microwave-safe dish, melt white chocolate according to package directions. Dip biscotti into the melted chocolate, one at a time and sprinkle with crushed candy canes, if using, and set on wax paper to set for about an hour.
7. Store in an air-tight container for up to one week.
Add these Chocolate Peppermint Biscotti to your Christmas baking list and share the deliciousness!
And for more delicious biscotti, try these recipes:
– Double Chocolate Biscotti with Sea Salt
– Cranberry-Orange Biscotti by Kylee Cooks
– Chocolate Dipped Almond Biscotti by House of Nash Eats
Follow me on Pinterest for more great recipes!
Chocolate Peppermint Biscotti
Ingredients
- 1 cup sugar
- 1 Tbsp hot water
- 3 eggs
- 1/2 tsp peppermint extract
- 1 tsp vanilla extract
- 1 Tbsp instant coffee
- 2 cup flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 11 oz peppermint white chocolate baking bits or white chocolate chips
- 6 peppermint candy canes, crushed (optional)
Instructions
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer, combine sugar, hot water, eggs, instant coffee , vanilla and peppermint extracts and beat until smooth and creamy.
- In a separate bowl, whisk together flour, cocoa, baking soda and salt. Add to mixer and combine on low speed until just combined.
- The batter will be sticky. Line a large baking sheet or two smaller cookie sheets with silpat or parchment paper. Stir together 2 tablespoons of flour and cocoa powder and sprinkle onto the prepared baking sheets. Divide dough in half and press dough into two rectangles on the dusted baking sheet(s), about 4 inches by 10 inches, and 1/4 inch thick.
- Bake for 15-20 minutes. Remove from oven and let cool 10 minutes. Slice into 3/4-inch slices and lay each slice on it’s side and put back in the oven for an additional 15 minutes.
- Remove from oven and allow to cool completely on wire rack.
- In a wide, shallow, microwave-safe dish, melt white chocolate according to package directions. Dip biscotti into the melted chocolate, one at a time and sprinkle with crushed candy canes, if using, and set on wax paper to set for about an hour. Store in an air-tight container for up to one week.
Chocolate and peppermint…such a great combo! And when you add in crunch…even better!