This time of year. It is a time of miracles. One is occurring right now, that you may not have stopped to ponder…..I am posting a holiday recipe ahead of time! True it is a mere one day before the holiday, but still!! And since I posted a holiday/party recipe yesterday, I was technically two whole days before the holiday! So there. One of these years, I may actually get into the whole 12 days of cookies thing, but I wouldn’t hold my breath if I were you.
Now, technically there is nothing that absolutely screams holiday about Chocolate Peppermint Biscotti. Chocolate and mint are good anytime. Think, girl scout thin mints and York Peppermint Patties. See. Good anytime. But my very favorite Christmas candy is candy canes, so I love any reason to crush up some peppermint candy.
These are really good. They don’t come out as hard as some biscotti, more like a dry cookie. They are completely scrumptious dunked into coffee. Be sure and follow that link above, there is a treasure trove of biscotti recipes!
Makes about 3 dozen
1-1/3 cups sugar
1/2 cup butter, room temperature
1 teaspoon peppermint extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups semisweet chocolate chips, divided
1/2 cup coarsely chopped peppermint candy
Preheat oven to 350 degrees F. Lightly grease a large baking sheet (or use parchment paper).
In a large bowl, mix together sugar, butter, extract, and eggs (I used a mixer). Stir in flour, baking powder, and salt. Stir in 1 cup chocolate chips.
Divide dough into 2 equal portions.Shape each into a 10-inch by 2-inch log on the baking sheet, about 3 inches apart.
Bake 30 minutes or until golden brown.
Remove from oven and place baking sheet in a wire rack to cool 15 minutes. Reduce the oven temperature to 325 degrees.
Transfer each log to a cutting board. Using a serrated knife, cut diagonally into 1/2-inch slices. Place the slices cut side down on the baking sheets. Bake 12-15 minutes, turning biscotti over once during time.
Cool on wire rack.
Melt remaining chocolate chips. Dip half of each biscotti into the chocolate and sprinkle with peppermint candy. Allow to cool on waxed paper.