Just in time for Christmas this year – I managed to turn my “go-to” biscotti recipe into chocolate peppermint biscotti! These came out amazing, if I may say! I used my basic biscotti recipe – originally called “Swedish Almond Toast”. The “crispness” of this recipe is what makes it a favorite for me. They are not “hard” at all, but rather melt in your mouth! The recipe was transformed with the flavors of chocolate and peppermint, into the perfect addition to my cookie array this year!
Ingredients:
1/2 lb room temp butter (2 sticks)
1 c granulated sugar
2 large eggs (reserve 1 Tbsp egg white for glazing)
3 Tbsp sour cream (or cream cheese)
2 1/2 c all purpose flour
1/2 c cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp vanilla
1 tsp peppermint extract
1 c mini chocolate chips, or finely chopped dark chocolate
Peppermint candy (chopped fine)
Chocolate almond bark, or chocolate candy melts
Cream butter and sugar in a stand mixer with a paddle attachment, til light and fluffy. Add eggs (reserving 1 Tbsp egg white for glazing). Blend in sour cream til mixture is smooth. Add extracts.
Sift together flour, cocoa powder, baking soda and powder, and salt. Add slowly to the wet ingredients. Mix only until smooth, don’t over mix. Finally, add the chocolate chips, and fold to blend.
I use a large ice cream scoop, to make 2 long logs of dough – 1 on each cookie sheet. This will ensure they are evenly divided. Then mold and press them with your fingers into 3″ by 15″ slabs. Dip your fingers into cocoa powder if it gets too sticky! Make sure the edges are pressed together as well, and straight. Then brush with reserved egg white – this will provide a glossy top surface.
Bake at 350 for about 20 min. Switch to alternate oven shelves after 10 min.
Remove from oven, and cool for at least 15 min. Reduce oven temp to 250. Cut the slabs into 1″ slices, gently, using a serrated knife. Lay the slices on their side, and return to the oven for 10 min. Turn over each slice, and return to oven for another 10 min. They should feel dry when done. They will crisp up as they cool.
Drizzle the tops with melted chocolate almond bark, or chocolate candy melts. Sprinkle immediately with chopped peppermint sticks – you can also find these already chopped in cake decorating sections of local stores. Let dry completely.
These will last in an airtight container for a week. Better yet, they freeze beautifully for up to 3 months!
