Tasty Thursday - Double-Chocolate Peppermint Biscotti

It's that time of year!  Christmas Cookie Time!!!  It's my family's favorite time.  They LOVE their cookies, especially Christmas cookies.  Megan has complained that I've been slacking the past several years.  I know I have, but it's also because we don't need all the cookies I used to make.  

Just about every Sunday, my friends and I meet at our local coffee shop for coffee and to chat.  I try to make a breakfast treat when we celebrate and exchange our handmade Christmas presents.  Since we are drinking coffee, what goes better with coffee than biscotti?  

At first, I was intimidated by making them.  But really,  they are relatively easy.  Make the batter, roll into a log, bake, slice and bake again.  Yes, you bake it two times.  That is what makes it great for dipping.  The second time is really quick and I don't always bake them the time it calls for.  I prefer my biscotti a touch on the softer side.  Try some both ways.

Double-Chocolate Peppermint Biscotti

Double-Chocolate Peppermint Biscotti

  • Lightly grease two cookie sheets; set aside. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, cocoa powder, baking powder, and salt. Beat until combined, scraping bowl occasionally. Beat in eggs and peppermint extract until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the bittersweet chocolate.

  • Divide dough into four portions. Wrap each portion in plastic wrap or waxed paper. Chill for 30 to 60 minutes or until dough is easy to handle.

  • Preheat oven to 375°F. Unwrap each dough portion and shape into a 7-inch roll. Place rolls 4 inches apart on the prepared cookie sheets; flatten slightly until about 2 inches wide.

  • Bake, one sheet at a time, for 14 to 16 minutes or until a toothpick inserted near the center comes out clean. Cool on cookie sheets on wire racks for 1 hour. Reduce oven temperature to 325°F.

  • Using a serrated knife, cut loaves diagonally into 1/2-inch slices. Place slices, cut sides down, on cookie sheets. Bake for 5 minutes. Turn slices over; bake for 5 to 7 minutes more or until crisp and dry. Transfer cookies to wire racks; cool.

  • Dip one long side of each cookie into melted candy coating. Place cookies on waxed paper. While coating is still wet, sprinkle with crushed candies. Let stand until coating is set.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 1 week or freeze for up to 3 months.

My friends always look forward to these biscottis.  Of course, I share with the people working at the coffee shop too.  I definately can't leave them out.  

Until next time...Stampin' Always,

Cheryl, HomeStyle Stamper