Chocolate Chocolate Peppermint Biscotti
Indulge in the perfect holiday treat with these decadent Chocolate Chocolate Peppermint Biscotti! This twice-baked Italian cookie combines rich cocoa, semi-sweet chocolate chips, and a delightful hint of peppermint for a truly festive flavor. Crushed peppermint candies add a satisfying crunch, while a luxurious dark chocolate dip elevates each piece into pure indulgence. Perfectly crisp and ideal for dunking in your favorite hot beverage, these biscotti make a charming homemade gift or a show-stopping addition to any dessert spread. With an easy-to-follow process and an irresistible blend of classic holiday flavors, this recipe is your go-to for festive baking success.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Peppermint extract
- 0.75 cup Semi-sweet chocolate chips
- 0.5 cup Crushed peppermint candies (optional)
- 6 ounces Dark chocolate melting wafers (for dipping)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, and salt until well combined.
In a separate bowl, whisk together the eggs, vanilla extract, and peppermint extract.
Slowly add the wet ingredients to the dry ingredients, mixing with a wooden spoon or spatula until a stiff dough forms. It may be easier to use your hands once the dough thickens.
Fold in the chocolate chips and, if using, the crushed peppermint candies.
Divide the dough in half and shape each portion into a 10-inch long, 2-inch wide log on the prepared baking sheet. Flatten slightly with your hands to form an even shape.
Bake in the preheated oven for 25 minutes, or until the tops are slightly firm to the touch.
Remove the biscotti logs from the oven and let them cool for 10 minutes. Lower the oven temperature to 325°F (165°C).
Using a sharp serrated knife, slice the logs into 1/2-inch thick diagonal pieces.
Place the slices cut-side down on the baking sheet and return to the oven for 10 minutes. Flip the biscotti and bake for an additional 10 minutes, or until crisp and dry.
Let the biscotti cool completely on a wire rack.
Melt the dark chocolate wafers according to package instructions. Dip one end of each biscotti into the melted chocolate, then place on a parchment-lined baking sheet to set. Optionally, sprinkle with additional crushed peppermint candies for garnish.
Let the dipped biscotti sit at room temperature or refrigerate briefly until the chocolate sets.
Store in an airtight container for up to two weeks. Enjoy with coffee, tea, or hot cocoa!
Nutrition Facts
Calories |
4272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.2 g | 176% | |
| Saturated Fat | 76.9 g | 384% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1296 mg | 56% | |
| Total Carbohydrate | 794.0 g | 289% | |
| Dietary Fiber | 91.5 g | 327% | |
| Total Sugars | 461.6 g | ||
| Protein | 99.2 g | 198% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 392 mg | 30% | |
| Iron | 54.9 mg | 305% | |
| Potassium | 3799 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
