Chocolate Peppermint Biscotti

Name: Chocolate Peppermint Biscotti
Prep time: 40 min
Total time: 2 h
Cuisine: Italian
Ingredients: 1¾ cups (210 g) all-purpose flour, plus more for work surface and hands; ½ cup (43 g) unsweetened natural cocoa powder; 1 cup (200 g) granulated sugar; 1 teaspoon baking soda; ½ 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 cup (270 g) mini or regular-size semi-sweet chocolate chips; 1 tablespoon (15 ml) milk; 4-ounce (113 g) bar semi-sweet chocolate, coarsely chopped; ½ cup crushed candy canes

Preparation info

Yield:
32
cookies

Difficulty
Easy
Ready in
2 hr

Appears in

Sally's Cookie Addiction

By Sally McKenney

Published 2017

About

It doesn’t need to be the holidays to enjoy these holly jolly biscotti! Making biscotti may seem daunting, but the process is anything but. These cookies are twice-baked, which contributes to their traditional crunchy coffee-soaker-upper texture. That’s a term, correct? Crushed candy canes add to the festive fun!

Ingredients

1¾ cups (210 g) all-purpose flour, plus more for work surface and hands
½ cup (43

Europe
Italy
Cookies
Vegetarian

Method

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
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