Get ready to transform your ordinary coffee break into a magical winter wonderland experience! These Peppermint Chocolate Chip Biscotti are not just a cookie, they're a celebration of flavor that combines the crisp, satisfying crunch of traditional Italian biscotti with the irresistible combination of rich chocolate and cool, refreshing peppermint. Whether you're looking to impress guests, treat yourself, or create a delightful homemade gift, these biscotti will elevate your baking game and bring a touch of festive cheer to any moment.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 24 biscotti
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 cup chocolate chips
- 1/2 cup crushed peppermint candies
Instructions
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.
- In a separate medium bowl, beat the eggs with vanilla extract and peppermint extract until smooth and slightly frothy.
- Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula until a soft dough forms.
- Gently fold in the chocolate chips and crushed peppermint candies, ensuring they are evenly distributed throughout the dough.
- Transfer the dough onto the prepared baking sheet and shape into two long, flat logs approximately 12 inches long and 3 inches wide. Leave space between the logs as they will spread during baking.
- Smooth the tops of the logs with slightly dampened hands to create an even surface.
- Bake in the preheated oven for 25-30 minutes, or until the logs are lightly golden and firm to the touch.
- Remove from the oven and let cool for 10 minutes. Reduce oven temperature to 325°F (160°C).
- Using a sharp serrated knife, carefully slice the logs diagonally into 1/2-inch thick pieces.
- Arrange the biscotti slices cut-side down on the baking sheet and return to the oven.
- Bake for an additional 10-15 minutes, turning once halfway through, until the biscotti are crisp and lightly golden.
- Remove from the oven and transfer to a wire rack to cool completely. The biscotti will continue to crisp up as they cool.
- Optional: Melt additional chocolate and drizzle over cooled biscotti for extra decoration, or dip half of each biscotti in melted chocolate.
- Store in an airtight container at room temperature for up to 2 weeks.
Tips
- Ensure ingredients are at room temperature for better mixing and texture.
- Don't overmix the dough - this can lead to tough biscotti.
- Use a sharp serrated knife for clean, even slices when cutting the logs.
- For extra crispness, let biscotti cool completely before storing.
- Experiment with different chocolates - dark, milk, or white chocolate all work wonderfully.
- If the dough feels too sticky, chill it for 15-20 minutes before shaping.
- For a more intense peppermint flavor, add a few drops of peppermint extract to the chocolate drizzle.
- Store in an airtight container to maintain crispness for up to 2 weeks.
- Toast the biscotti briefly before serving to refresh their crunch.
- For a festive touch, sprinkle additional crushed peppermint candies on the chocolate drizzle.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 22g
Protein: 3g
Fat: 6g
Saturated Fat: g
Cholesterol: 35mg
