Peppermint Bark Biscotti
The perfect chocolate mint biscotti with a white chocolate and crushed candy cane topping!
Ingredients
- 2 sticks unsalted butter, room temperature
- ⅔ cup (134g) sugar
- ¼ cup unsweetened cocoa powder
- 2 tsp baking powder
- ½ tsp salt
- 2 eggs
- 1 tsp peppermint extract
- 1¾ cups (263g) all-purpose flour
- 4 oz dark chocolate chips
- 8 oz white chocolate chips or melting wafers
- ½ cup crushed peppermint or candy canes
Instructions
- beat butter on med/high speed for 30 sec until fluffy, then add sugar, cocoa, baking powder and salt
- beat in eggs and peppermint extract
- toss dark chocolate chips into your flour and add until just combined
- divide dough into four equal portions, wrap tightly in plastic wrap and chill for 1 hour
- preheat oven to 375°, line cookie sheets with parchment paper
- roll portions of dough into 7" logs and flatten to about 2" wide
- add to cookie sheet 2" apart, bake for 14-16 min
- Cool on wire rack for 30-60 min
- using a sharp or serated knife, slice on a diagonal into about ½" slices
- reduce oven temp to 325°
- lay biscotti cut side down and bake for 5 min, remove from oven, turn over and bake the other side for 5 min, remove and cool completely on wire rack
- melt white chocolate according to package directions, dip one cut side of biscotti in chocolate and then in crushed peppermint, let set
Nutrition
Calories: 137kcal
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