Ah, welcome to my kitchen, where the magic of Christmas is brought to life through the art of baking! Today, I’m thrilled to share with you my cherished Chocolate Peppermint Biscotti recipe, a true masterpiece that captures the essence of the holiday season. This recipe yields approximately 24 delightful biscotti, perfect for sharing with loved ones or savoring with a warm cup of coffee on a frosty morning.
Ingredients:
- All-purpose flour – 2 cups
- Unsweetened cocoa powder – 1/2 cup
- Baking soda – 1 teaspoon
- Salt – 1/4 teaspoon
- Unsalted butter, at room temperature – 1/2 cup
- Granulated sugar – 1 cup
- Large eggs – 2
- Vanilla extract – 1 teaspoon
- Peppermint extract – 1/2 teaspoon
- Dark chocolate chips – 3/4 cup
- Crushed peppermint candies or candy canes – 1/2 cup
Instructions:
- Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. This ensures your biscotti doesn’t stick and makes for easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. The cocoa powder not only imparts a rich chocolate flavor but also fills your kitchen with a warm, inviting aroma.
- Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy. This step is crucial for creating a delicate crumb in your biscotti.
- Add Eggs and Extracts: Beat in the eggs, one at a time, followed by the vanilla and peppermint extracts. The peppermint extract is the secret to that refreshing, festive flavor that makes these biscotti so special.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the dark chocolate chips. The contrast between the rich chocolate and the bright peppermint is simply divine.
- Shape the Dough: Divide the dough in half and shape each into a log approximately 12 inches long and 2 inches wide. Place these on the prepared baking sheet, ensuring they have enough space to spread slightly.
- First Bake: Bake for 25-30 minutes, or until the logs are firm to the touch. Let them cool on the baking sheet for about 10 minutes. This cooling period is essential for the perfect texture.
- Slice and Bake Again: Reduce the oven temperature to 300°F (150°C). Cut the logs diagonally into 3/4-inch slices. Lay the slices cut side down on the baking sheet. Bake for an additional 8-10 minutes on each side, until they are crisp.
- Add the Finishing Touches: Once cool, drizzle or dip the biscotti in melted chocolate and sprinkle with crushed peppermint candies. This not only adds an extra layer of flavor but also makes them visually stunning.
- Cool and Serve: Let the biscotti cool completely. They will continue to crisp up as they cool.
Secret Tips:
- For an extra indulgent twist, dip the bottoms of the biscotti in white chocolate and then sprinkle with crushed peppermint.
- If you prefer a softer biscotti, reduce the second baking time by a few minutes.
- Store these in an airtight container to maintain their crispness.
As you follow these steps, imagine the rich, luxurious aroma of cocoa mingling with the bright, invigorating scent of peppermint filling your kitchen. Each bite of these biscotti offers a delightful crunch, followed by the melt-in-your-mouth chocolate and the refreshing zing of peppermint – a true celebration of holiday flavors.
Enjoy crafting these exquisite treats, and may they bring a touch of culinary magic to your holiday season!