Peppermint Mocha Biscotti
Experience the delightful combination of chocolate, peppermint, and coffee in a crunchy biscotti. Perfect for the holiday season, these biscotti are a festive treat to enjoy with your favorite hot beverage.
Prep time: 15 minutesCook time: 45 minutesServes: 24
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/4 cup unsalted butter, melted
2 teaspoons baking powder
1 teaspoon peppermint extract
2 teaspoons espresso powder
3 large eggs
1/4 teaspoon salt
1/2 cup mini chocolate chips
Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, espresso powder, and salt.
3. In a separate bowl, beat the eggs and stir in the melted butter and peppermint extract.
4. Combine the wet and dry ingredients, mixing until a dough forms. Stir in the mini chocolate chips.
5. Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet.
6. Bake for 25 minutes, or until firm to the touch. Remove from the oven and let cool for 10 minutes.
7. Reduce the oven temperature to 325°F (160°C).
8. Slice the logs diagonally into 1/2-inch thick slices using a serrated knife.
9. Place the slices cut side down on the baking sheet and bake for an additional 10 minutes per side, until crisp and dry.
10. Cool completely on a wire rack before storing.
Storage
Store in an airtight container at room temperature for up to two weeks.
Reheating
No reheating necessary; enjoy at room temperature or slightly warmed.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
