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Chocolate Peppermint Biscotti

The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.

Perfect for gifting or pairing with hot coffee on cold winter’s day, this Chocolate Peppermint Biscotti was made for the holidays!

Chocolate Peppermint Biscotti

Since this is the season of indulgence, I made this biscotti extra sweet by dunking the chocolate base into white and dark chocolate.

Garnished with crushed peppermint candies, this baked treat is a worthy addition to your holiday baking traditions!

Chocolate Peppermint Biscotti
Chocolate Peppermint Biscotti
Cook time:
30min
Prep time:
30min
Total time:
60min

Servings:
12 Biscotti

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened dark cocoa powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 6 Tbsp. Heinen’s unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp. almond extract
  • 1 cup Heinen’s semi-sweet chocolate chunks
  • 1 cup Heinen’s dark chocolate chips
  • 1 cup white chocolate chips
  • Peppermint candies, crushed

Instructions

  1. Preheat the oven to 350˚F. Line a large baking sheet with parchment paper.
  2. In a bowl, whisk together the flour, cocoa powder, baking soda and salt.
  3. In a separate bowl, beat together the butter and granulated sugar with an electric mixer until light and fluffy. Add the eggs and beat until combined. Add the almond extract and combine.
  4. Stir the flour mixture into the wet mixture to form a stiff dough. Mix in chocolate chunks until combined.
  5. Flour your hands and the form the dough into flattened logs on the prepared baking sheet, about 12 inches long and 8 inches wide, or as long as you desire. The dough should be about an inch thick.
  6. Bake for 30 minutes, or until slightly firm to the touch. Cool on the baking sheet for 5 minutes.
  7. Transfer the baked logs to a cutting board and slice them into ¾-inch slices from the left to right side.
  8. Arrange the biscotti, cut-side-down, on the baking sheet and bake for about 10 minutes, or until crisp. Cool on a wire rack.
  9. While the biscotti cools, melt the dark and white chocolate chips in separate microwave-safe bowls, or over two double boilers. Add a tsp. or so of milk to each bowl to help the chocolate melt.
  10. Dip half of the biscotti in the dark chocolate, about 3-4 inches deep. Place the biscotti back on the cooling rack and immediately sprinkle the crushed peppermint candies on the melted chocolate.
  11. Dip the other half of the biscotti into the white chocolate, place them back on the cooling rack and sprinkle with the remaining crushed peppermint candies.

Chocolate Peppermint Biscotti

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