Double Chocolate Peppermint Biscotti.
- 2 cups of all-purpose flour (I use King Arthur's)
- 1/2 cup of unsweetened cocoa powder (I use Wilbur)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons of butter (I use Smart Balance baking stick)
- 3/4 cup of granulated sugar
- 2 eggs
- 1 teaspoon peppermint extract
- 1/2-3/4 cup of dark chocolate chips for the biscotti
- Topping:
- 20 candy canes (crushed)
- 1 cup of melted chocolate (dark)
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon canola oil
- 1.Preheat the oven to 350 degrees.
- 2.Line your baking sheet with a Silpat or parchment paper.
- 3.In a large mixing bowl combine the flour, cocoa, soda and salt.
- 4.Whisk to combine.
- 5.In your stand mixer, paddle attachment on, blend the sugar and butter for 2-3 minutes.
- 6.Then add the eggs.
- 7.Blend.
- 8.And finally the extract.
- 9.Add the dry ingredients to the wet and blend.
- 10.This is a very firm dough.
- 11.Once combined, add the chocolate chips and mix by hand or with the mixer.
- 12.Separate the dough into two equal halves.
- 13.Then form a long log like shape that you flatten a bit.
- 14.It should measure about 12 or so inches long.
- 15.I like to make these smaller biscotti because they are very decadent with the chocolate coating.
- 16.Then repeat.
- 17.Place both logs onto your baking sheet and bake for 34-36 minutes or until firm.
- 18.Remove and let cool for 10 minutes.
- 19.Then place on a cutting board and with a serrated knife, slice 1/2 thick pieces on a diagonal.
- 20.Place them back on the baking sheet and return to the oven for 12 minutes or until toasted nicely.
- 21.Melt your chocolate over a double boiler or in the microwave, keeping a watchful eye so it doesn't burn.
- 22.Add the oil and mix until creamy and smooth.
- 23.Add the peppermint pieces to a bowl and set aside.
- 24.Once the biscotti are done toasting.
- 25.Dip one end of your cookie into the chocolate.
- 26.Let the excess drip off.
- 27.Then sprinkle some peppermint pieces over the melted chocolate.
- 28.Place on a drying rack to set up.
- 29.Once the chocolate has firmed up, store in a tupperware container with a lid for up to 4-5 days.
- 30.Enjoy!
flour, cocoa, baking soda, salt, butter, sugar, eggs, peppermint, chocolate chips, utopping, canes, peppermint, canola oil
Taken from www.epicurious.com/recipes/member/views/double-chocolate-peppermint-biscotti-53012041 (may not work)