If you're a fan of minty chocolatey goodness, these Peppermint Mocha Biscotti will be your new favorite treat. Perfectly crunchy and bursting with flavor, they're ideal for dunking in your favorite holiday cup of coffee.
All-purpose flour forms the base of our biscotti, providing the structure needed to hold up to two rounds of baking. Granulated sugar adds sweetness and helps achieve that lovely crisp texture. Unsweetened cocoa powder brings in the rich chocolate flavor, while unsalted butter lends a slight richness without overpowering the mint. Baking powder gives the biscotti a bit of lift. Peppermint extract is the star of the show, offering a fresh, cool flavor that pairs beautifully with chocolate. Espresso powder enhances the chocolate, adding depth without a strong coffee taste. Eggs bind everything together, and a touch of salt balances the sweetness. Finally, mini chocolate chips add bursts of melty chocolate goodness throughout each bite.
These biscotti pair beautifully with a peppermint mocha or hot chocolate for an indulgent treat. If you're serving them at a holiday gathering, arrange them on a festive platter with a variety of other cookies for a delightful dessert spread.
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This helps the biscotti bake evenly and prevents sticking. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, espresso powder, and salt. This ensures that the dry ingredients are evenly distributed, which is key for consistent flavor and texture.
In a separate bowl, beat the eggs and stir in the melted butter and peppermint extract. This will combine the wet ingredients and infuse that minty flavor throughout the biscotti. Pour the wet mixture into the dry ingredients and mix until a dough forms. Stir in the mini chocolate chips, ensuring they're evenly distributed. Now, divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide. Place these logs on your prepared baking sheet.
Bake for 25 minutes, or until firm to the touch. This initial bake sets the structure. Remove from the oven and let them cool for 10 minutes — this step is crucial as it makes slicing easier and cleaner. Reduce the oven temperature to 325°F (160°C). Slice the logs diagonally into 1/2-inch thick slices using a serrated knife; this helps achieve that classic biscotti shape. Place the slices cut side down on the baking sheet and bake for an additional 10 minutes per side until they're crisp and dry. Allow them to cool completely on a wire rack before storing.
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