Chocolate Peppermint Biscotti

By Vanetta

Serve with your coffee on Christmas morning, or at a holiday gathering! These biscotti won't break your teeth—they're fresh and delicious!

Ingredients

• 1 cup sugar
• 1 tablespoon hot water
• 3 eggs
• 1/2 teaspoon peppermint extract
• 1 tablespoon instant coffee
• 2 cup flour plus 1/2 cup for counter
• 3/4 cup unsweetened cocoa powder plus 2 tablespoons for counter
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 11 ounces white chocolate morsels
• 6 peppermint candy canes, crushed

Details

Servings 18
Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

In mixer, beat sugar, hot water, eggs, instant coffee and peppermint extract together until smooth and creamy. Slowly add in 2 cup flour, 3/4 cup cocoa, baking soda and salt.

Batter will be very sticky. Line two cookie sheets with Silpat or parchment paper. In small bowl mix 2 tablespoons of cocoa powder with 1/2 cup flour. Divide dough in half and sprinkle parchment with flour/cocoa mixture. With hands, press dough into two rectangles, about 4 in by 10 in (and 1/2 inch high).

Bake in a 350°F oven for about 20 minutes. Remove and let cool 10 to 15 minutes. Slice rectangles into 1/2inch to 3/4 inch wide slices. Lay each slice on it’s side and put back in the oven (on the parchment lined baking sheet) for an additional 15 to 20 minutes.

Remove from oven and allow to cool completely on wire rack.
Melt white chocolate morsels according to package directions, Spread bottoms of each biscotti with white chocolate then dip into the crushed candy canes. Allow to set, about one hour. Makes about 18 large biscotti. Enjoy!