Best Double Chocolate Peppermint Biscotti Recipes

DOUBLE CHOCOLATE BISCOTTI

Steps:

• Preheat the oven to 350°F degrees and line a baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
• In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, scraping down the bowl and mixing well after each addition. Beat in the vanilla. Add the dry ingredients and chocolate chips and stir on low speed until just combined.
• Dust a work surface with flour. Using a rubber spatula, scrape the sticky dough out onto the work surface and dust the top of the dough lightly with flour. Using your hands, shape the dough into a rough ball (if it's still too sticky, dust with a bit more flour) and cut in half. Form the dough pieces into two short logs by rolling back and forth. Place the logs onto the prepared baking sheet and shape into longer logs about ¾-inch high and 2 inches wide. Allow enough space for the logs to spread a few inches while they bake. Bake for about 35 minutes, until firm to the touch. Let the biscotti logs cool on the pan for about 5 minutes, or until just cool enough to touch (if you wait any longer, the biscotti will be difficult to cut); then, using a sharp knife, slice the logs on the diagonal into ¾-inch slices (I do this right on the baking sheet). They will crumble just a bit; don't worry about it. Turn the biscotti on their sides (so that the cut sides are down) and place back in the oven for 10 minutes to dry and crisp up. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely. Serve with coffee, tea or warm milk.
• Freezer-Friendly Instructions: The dough can be frozen for up to 3 months: Shape the dough into logs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, remove the logs from the freezer, thaw the dough until pliable, and then proceed with recipe. To freeze after baking: After the cookies are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.

PEPPERMINT BISCOTTI

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; stir in peppermint candy. Gradually add to creamed mixture, beating until blended (dough will be stiff)., Divide dough in half. On an ungreased baking sheet, shape each portion into a 12x2-1/2-in. rectangle. Bake 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 15 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake 12-15 minutes or until firm. Remove to wire racks to cool., In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip 1 end of each slice into melted chocolate, allowing excess to drip off; sprinkle with candy. Place on waxed paper; let stand until set. Store in an airtight container.

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 HOLIDAY BISCOTTI

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper, dust with 1/4 cup flour and set aside.
• In a medium bowl, combine the sugar, butter, orange marmalade, orange zest and salt. Using a handheld mixer, beat on medium speed until the mixture is smooth, light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the remaining 2 cups of flour, cocoa powder and baking powder and beat until just blended. Using a rubber spatula, stir in the chocolate chips.
• On the prepared pan, form the dough into a 3-by-13-inch log. (Using a small offset spatula or dusting your hands with flour will help keep the dough from sticking to your hands.) Bake until the log is firm to the touch, cracked on top and looks dry, about 35 minutes. Cool for 30 minutes on the tray.
• Place the log on a cutting board and using a serrated knife, cut the log on a diagonal into 1/2-inch slices. Arrange the biscotti cut-side down on the tray. Bake until they are a dry and fragrant, an additional 20 to 25 minutes. Transfer the biscotti to a cooling rack and cool completely.

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.