Chocolate and Peppermint Biscotti is a delightful treat that perfectly combines the rich flavor of chocolate with the refreshing coolness of peppermint. This Italian cookie is traditionally baked twice, giving it a wonderfully crunchy texture. Whether you enjoy them with a cup of coffee or as a snack on their own, these biscotti are sure to please anyone who takes a bite. The addition of white chocolate and crushed peppermint candies takes this recipe to another level. Let’s dive into how you can make these delicious cookies at home!
What You’ll Need for Chocolate and Peppermint Biscotti
To get started, gather these simple ingredients. You’ll find the measurements in both grams and cups for your convenience:
- 200 g (1 cup) granulated sugar
- 1 tablespoon hot water
- 3 large eggs
- 1/2 teaspoon peppermint extract
- 1 tablespoon instant coffee
- 250 g (2 cups) all-purpose flour + 2 tablespoons (divided)
- 75 g (3/4 cup) unsweetened cocoa powder + 2 tablespoons (divided)
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 310 g (1 bag) white chocolate chips
- 6 peppermint candies, crushed
Step-by-Step Chocolate and Peppermint Biscotti Recipe
- In a stand mixer, combine the sugar, hot water, eggs, instant coffee, and peppermint extract. Beat until the mixture is smooth and creamy.
- Gradually add in 250 g of flour, 75 g of cocoa powder, baking soda, and salt. The dough will be very sticky.
- Line two baking sheets with parchment paper or a silicone baking mat.
- In a small bowl, mix together 2 tablespoons of cocoa powder with 2 tablespoons of flour.
- Divide the sticky dough into two parts, and sprinkle the prepared baking sheets with the cocoa-flour mixture.
- Using your hands, shape each portion of dough into two rectangles, about 10 cm by 30 cm and 0.5 cm thick.
- Bake in the oven preheated to 180°C (350°F) for about 15-20 minutes. Remove from the oven and let cool for 10-15 minutes.
- Slice the rectangles into 1-2 cm wide pieces. Turn each slice on its side and return to the oven for an additional 15 minutes.
- Remove from the oven and let cool completely on a wire rack.
- Melt the white chocolate chips according to the package instructions. Spread the bottom of each biscotti with the melted chocolate and dip it into the crushed peppermint candies. Allow to set for about an hour.
How to Serve Chocolate and Peppermint Biscotti
These delightful biscotti can be served in various ways to impress your friends and family:
- Coffee Companion: Pair your biscotti with a hot cup of coffee or a steaming mug of hot cocoa for a cozy treat.
- Festive Presentation: Arrange the biscotti on a decorative plate, and for a festive touch, sprinkle some extra crushed peppermint around them.
- Gift Idea: Wrap them up in a cute box or tin with a ribbon, making a perfect homemade gift for holidays or special occasions.
Expert Tips for Chocolate and Peppermint Biscotti
- Storage: Keep your biscotti in an airtight container at room temperature. They’ll stay fresh for up to two weeks.
- Add Extra Flavors: Feel free to experiment by adding a hint of orange zest or using dark chocolate chips instead of white.
- Crunch Factor: For an extra crunchy texture, be sure to bake the biscotti twice as directed!
Chocolate and Peppermint Biscotti FAQs
Can I use other types of chocolate?
Absolutely! You can substitute dark chocolate or milk chocolate chips for the white chocolate if you prefer.
Do I need to use instant coffee?
Instant coffee adds a nice depth of flavor, but you can omit it if you wish.
Can I freeze the biscotti?
Yes, biscotti can be frozen! Just place them in a freezer bag, and they will keep for up to three months. Thaw before serving.
Give this Chocolate and Peppermint Biscotti recipe a try! It’s perfect for sharing during the holidays or as a special treat throughout the year. Enjoy baking and indulge in a delightful bite of crispy, chocolatey goodness!