Peppermint Mocha Biscotti
 
Ingredients
  • 1 cup all-purpose flour
  • ½ cup + 2 Tablespoons cocoa
  • ¾ teaspoon baking soda
  • pinch of salt
  • 2 teaspoons espresso powder*
  • 1 cup granulated sugar
  • ¾ cup semisweet chocolate chips
  • 2½ eggs**
  • 1 teaspoon peppermint extract
  • 4 - 8 oz white chocolate, chopped ***
  • 2 candy canes, crushed
Instructions
  1. Preheat oven to 325ºF.
  2. Lightly grease a baking sheet.
  3. Mix flour, cocoa, baking soda, salt, espresso powder, sugar, and chocolate chips.
  4. In another bowl, mix eggs and peppermint extract with a whisk.
  5. Using an electric mixer, gradually beat the eggs into the dry ingredients until combined.
  6. Dump the dough onto a clean and floured counter. It will be very sticky but dust it with just enough flour to be able to handle itl.
  7. Split the dough in half and form each half into a log shape about 2 inches in diameter and 8 to 10 inches long. They will expand a lot in the oven so your 2 inches wide will become 3 inches wide.
  8. Place the logs the lightly greased baking sheet and bake at 325ºF for 30-35 minutes, until they are not gooey and are cracked on top.
  9. Let cool for 15 minutes.
  10. Lower oven temperature to 300ºF.
  11. Using a sharp knife, cut the log into ½ inch slices.
  12. Lay the slices flat on the baking sheet.
  13. Bake for another 25 minutes at 300ºF.
  14. Remove from the oven and cool completely.
  15. Melt the white chocolate and then dip the bottom or the end into the chocolate and sprinkle with crushed candy cane. Place on wax paper and refrigerate for about 30 minutes so the chocolate can set.
Store for up to a month at room temperature.
Yield: 30-35 cookies
Notes
*If you really like coffee then you can up the 2 teaspoons of coffee to 1 Tablespoon. If you really don't like coffee then you can take it out and call it Peppermint Bark Biscotti.
**I know 2½ eggs is a strange measurement. I halved the original recipe because it made a ton of biscotti. So you can either approximate ½ an egg using a spoon to half the egg or you can double my measurements!
***If you want a lot of chocolate on your biscotti get 8 oz of chocolate. Otherwise if you just want a light dip of chocolate, 4 oz will be fine.
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/peppermint-mocha-biscotti/