Peppermint Chip Chocolate Biscotti

Biscotti Recipe:  Week One – Peppermint Chip Chocolate Biscotti

For those of you that missed my previous post, my New Year’s Resolution this year is to make a new biscotti recipe every week.  Take that weight watchers!

cookie baking

Ingredients:

1 cup  coarsely chopped Hershey’s Kisses Candy Cane (hurry, only available during the holidays!)   plus approx 1 cup whole for drizzle

1 cup chocolate chips

1/2 cup  butter

2 large eggs

1 cup granulated sugar

1 tsp vanilla extract

2 to 2¼ cups flour

1/2 cup unsweetened cocoa powder

1½ tsp baking powder

1 tsp salt

Directions:

1. Heat the oven to 350°. Melt the butter and chocolate chips together (I put them in a Pyrex measuring cup and microwave them) and set aside.

2. Beat the eggs and sugar until lightened, about two minutes.

3. Add the vanilla and chocolate mixture.

4. Mix in the flour, cocoa, baking powder, and salt just until combined. You should have a soft, but not sticky, dough. Add the extra 1/4 cup of flour if dough is too sticky.  I usually have to add more.  Mix in peppermint chips.

5. Divide the dough in half. On a lightly floured surface, form each half into a log that is 3½ inches by 9 inches. Place the logs on a heavy-duty baking sheet.  Bake for 20 to 25 minutes or until the tops are set.

6. Reduce the oven to 275°. Let the logs cool, then slice into 1/2-inch thick slices. Arrange the slices on baking sheet and bake for 20 minutes. Remove from the oven, carefully turn the slices over, and bake for another 20 minutes.

7. Cool on a wire rack.  Heat remaining peppermint chips in microwave on 70% power for 1-2 minutes, then drizzle over cooled biscotti.  Store in an airtight container or freeze.

Copyright 2012   Andi Brown,  Once in a Lifetime Travel

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About the author: Andi Brown

I am passionate about helping people create vacations that are perfect for them through personalized travel planning, itinerary review and small experience focused tours. My services put an emphasis on the experience of Italy, getting my clients away from the tourist crowds and into the heart and soul of the people. I believe in working with family run businesses at great locations with attention to the details. If you can dream it I can make it happen.

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  1. frugalfeeding - 2012-01-02 at 10:19 am Reply

    Those looks great – I really love making biscotti! Very pretty photograph.

  2. Interested Future Cookie Maker - 2012-01-03 at 6:57 am Reply

    I would love your basic Biscotti recipe too. I heard that the logs formed needed to be refigerated for a while–is this true? I’m sure there are many methods. My aunt use to make a soft biscotti–I was told they were cooked and not cooked again after being cut. Does that sound right? I would love to be able to bring back her cookies!! Too many questions!!
    Looking forward to all your posts.

    • onceinalifetimetravel - 2012-01-03 at 8:37 am Reply

      I have two basic biscotti recipes, I will post one of the soon for you. I never refrigerate them before cooking but I suppose you could. My daughter likes them better before I bake them again because they are soft, so I imagine that was exactly what your aunt was doing. It’s that second round in the oven that really hardens them up. Hope you enjoy!

  3. Lisa @ Sweet as Sugar Cookies - 2012-01-07 at 12:39 pm Reply

    Those biscotti must have tasted so good. They look so pretty too. I have a sweet treat linky party going on at my blog till Monday night and I’d love it if you’d come by and link your biscotti up. http://sweet-as-sugar-cookies.blogspot.com/2012/01/sweets-for-saturday-51.html

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