Peppermint Chocolate Chip Biscotti
Peppermint Chocolate Chip Biscotti are one of our favorite Christmas cookies. I love these cookies for several reasons. First of all, I love that I can make these cookies in less than an hour. Secondly, I like that these cookies use baking supplies that I always have in the house. That means, these cookies are fairly inexpensive to prepare. And, lastly, I love the flavor of these cookies. I like that these cookies are not to sweet, and I love the peppermint flavor.
The Equipment I Used
- A Food Scale- For perfect baking results, use a scale to weigh your flour and sugar.
- An Electric Mixer- You could just mix this up by hand, but I used my mixer.
- A Baking Sheet- Use parchment paper to line your baking sheet.
The Ingredients Needed for Peppermint Chocolate Chip Biscotti
- Peppermints- You can use peppermints or candy canes. Put them in a bag and crush them with a rolling pin.
- Flour- Use all purpose flour. I like King Arthur brand.
- Butter- Use unsalted butter that is nice and soft.
- Chocolate Chips- I love the Guittard chocolate chips.
- Vegetable Shortening- I use Crisco.
How I Made my Cookies
- First, I creamed together the butter and sugar. Just mix them together until they’re just combined.
- Next, I added the eggs and beat them together until they were really well combined.
- Then, I added the dry ingredients, but beat them until they were just mixed enough so that no flour streaks remained.
- Next, I shaped the dough into four loaves on my sheet pan.
- Then, I baked the loaves for exactly thirty minutes.
- Next, I sliced the loaves and let them cool.
- Then, I made the chocolate drizzle and used a spoon to drizzle it on the cookies.
- Finally, I topped everything with the crushed candy canes.
If you like peppermints, you need to try these delicious Peppermint Chocolate Chip Biscotti.
Peppermint Chocolate Chip Biscotti
Chocolate chip biscotti drizzled with chocolate and sprinkled with crushed peppermints.
Ingredients
- 3 cups all purpose flour (360g)
- 1 tsp. each baking powder and salt
- 8 tbsp. unsalted butter (112g), softened
- 1 cup granulated sugar (200g)
- 3 large eggs, at room temperature
- 1 tsp. each almond and vanilla extracts
- ¾ cup semisweet chocolate chips
For the Biscotti Topping:
- ½ cup semisweet chocolate chips
- 1 tsp. vegetable shortening
- ½ cup peppermints or candy canes, crushed
Instructions
- Preheat the oven to 350 degrees.
- In a bowl, sift together the flour, baking powder, and salt.
- In the bowl of an electric mixer, with the paddle attachment on, cream the butter and sugar together until just combined. Add the eggs and extracts and beat until well combined. Then, add the sifted ingredients and beat just until no streaks of flour remain. Stir in the chocolate chips.
- Line a baking sheet with parchment paper. Divide the dough into four balls, and then shape them on the baking dish into four loaves, about three inches wide and an inch high. Bake for 27 to thirty minutes, or until the edges turn light brown.
- Slice the loaves into slices, about ¾ of an inch thick. Let them cool on a wire rack.
- For the Biscotti Topping: Place the chips and shortening in a small bowl and microwave for ten seconds. Stir. Repeat until the chocolate is melted and smooth. Place the cookies on a wax paper lined pan. Drizzle the cookies with the chocolate using a spoon. Sprinkle the crushed candy canes over the cookies. Let the chocolate harden before serving.
Tried this recipe?Let us know how it was!
