Best Chocolate Chocolate Peppermint Biscotti Recipes

SHORECOOK'S CHOCOLATE PEPPERMINT BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
• Beat white sugar, butter, and cocoa powder together with an electric mixer in a large bowl until creamy and smooth. Add eggs, one at a time, beating well after each addition. Mix chocolate liqueur and peppermint extract into the sugar-egg mixture.
• Combine flour, baking powder, and salt in a separate bowl. Slowly mix flour mixture into sugar-egg mixture until fully incorporated; fold mint chocolate chips into the dough.
• Divide dough into 4 equal parts and shape into logs. Arrange the logs on the prepared baking sheets.
• Dip a spatula in water and use it to smooth surface of the logs.
• Bake biscotti logs in the preheated oven until firm to the touch, 30 to 35 minutes. Cool biscotti logs completely on wire racks.
• Reduce oven temperature to 300 degrees F (150 degrees C).
• Cut biscotti logs into 3/4-inch slices and arrange on baking sheets.
• Bake in the oven until biscotti are dry, about 10 minutes per side. Cool completely on wire racks.
• Place candy melts in a wide microwave-safe bowl; heat in microwave until melted, about 2 1/2 minutes, stirring every 30 seconds.
• Dip cooled biscotti in the melted white candy; sprinkle with crushed candy canes.

CHOCOLATE CHOCOLATE PEPPERMINT BISCOTTI

Steps:

• In a large mixing bowl, beat butter, sugar and eggs on med. speed for 1 minute.
• Add vanilla, espresso coffee and peppermint extract ( or oil ). Beat until combined.
• Add chocolate chips.
• Stir in combined flour, salt and baking powder.
• Shape the dough in a 16-inch long log on a parchment paper lined cookie sheet.
• Flatten the log until about 2-inches thick.
• Bake the log for 25 minutes in a 350°F preheated oven.
• Cool for 20 minutes.
• Transfer the log to a cutting board and using a serrated knife, cut into 1-inch thick slices.
• Bake slices in a 325°F oven for 15 minutes ( I usually turn off the oven and let them cool in ).
• Transfer to wire rack and drizzle melted milk chocolate over them, if desired.
• Store in an airtight container at room temperature for up to 4 weeks.

DOUBLE CHOCOLATE PEPPERMINT BISCOTTI.

Steps:

• 1.Preheat the oven to 350 degrees. 2.Line your baking sheet with a Silpat or parchment paper. 3.In a large mixing bowl combine the flour, cocoa, soda and salt. 4.Whisk to combine. 5.In your stand mixer, paddle attachment on, blend the sugar and butter for 2-3 minutes. 6.Then add the eggs. 7.Blend. 8.And finally the extract. 9.Add the dry ingredients to the wet and blend. 10.This is a very firm dough. 11.Once combined, add the chocolate chips and mix by hand or with the mixer. 12.Separate the dough into two equal halves. 13.Then form a long log like shape that you flatten a bit. 14.It should measure about 12 or so inches long. 15.I like to make these smaller biscotti because they are very decadent with the chocolate coating. 16.Then repeat. 17.Place both logs onto your baking sheet and bake for 34-36 minutes or until firm. 18.Remove and let cool for 10 minutes. 19.Then place on a cutting board and with a serrated knife, slice ½ thick pieces on a diagonal. 20.Place them back on the baking sheet and return to the oven for 12 minutes or until toasted nicely. 21.Melt your chocolate over a double boiler or in the microwave, keeping a watchful eye so it doesn't burn. 22.Add the oil and mix until creamy and smooth. 23.Add the peppermint pieces to a bowl and set aside. 24.Once the biscotti are done toasting. 25.Dip one end of your cookie into the chocolate. 26.Let the excess drip off. 27.Then sprinkle some peppermint pieces over the melted chocolate. 28.Place on a drying rack to set up. 29.Once the chocolate has firmed up, store in a tupperware container with a lid for up to 4-5 days. 30.Enjoy!

CHOCOLATE CHIP PEPPERMINT BISCOTTI

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in crushed candies and chocolate chips., Divide dough in half. On a parchment-lined baking sheet, shape each portion into a 10x3- in. rectangle. Bake 30-35 minutes or until light brown. Cool on pans on wire racks 15 minutes or until firm., Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on baking sheets, cut side down., Bake 15-18 minutes or until crisp and golden brown. Remove from pans to wire racks to cool completely. Store between pieces of waxed paper in an airtight container.

CHOCOLATE-PEPPERMINT BISCOTTI

Steps:

• Heat oven to 350°F. Lighly grease cookie sheet. Mix sugar, butter, peppermint extract and eggs in large bowl with spoon until blended. Stir in flour, baking powder and salt. Stir in 1/2 cup candies and 1/2 cup chocolate chips (dough will be stiff). Divide dough in half. Shape each half into 10x2-inch rectangle on cookie sheet.
• Bake 30 to 35 minutes or until light golden brown. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake about 15 minutes or until light brown and crisp. Immediately remove from cookie sheet to wire rack.
• Melt chocolate chips over low heat, stirring occasionally. Dip half of each biscotti into melted chocolate; sprinkle with crushed candies. Cool completely on waxed paper.

PEPPERMINT CHOCOLATE BISCOTTI

Steps:

• Preheat oven to 325 degrees.
• Mix all ingredients in a mixer or bowl.
• Cream all ingredients until light and fluffy
• Turn out onto lightly floured surface and divide in two half's.
• Roll one half into 1 foot long by 2 in wide log then place on cookie sheet.
• Repeat with other half.
• Bake 20 min or until golden brown.
• Take the logs out and let cool for 10 min or until cool enough to touch.
• Cut them into 1 inch slices.
• Return to baking sheet so there is a little room in between each one.
• Bake 10 minutes
• Take them out let cool.
• Flip them over so the side that was facing up is now facing down.
• Then bake for 10 minutes.
• Take out then eat!