by: Dan Pelosi / GrossyPelosi
Cook Time
45 minutes
Prep Time
15 minutes
Yield
24 biscotti
Total Time
45 minutes
Prep Time
15 minutes
Yield
24 biscotti
summary
Perfect for holiday desserts, cookie swaps or wrapped up as a homemade host gift, these chocolate peppermint biscotti are made for festive occasions. The biscotti cookies cook up crisp for dunking in hot chocolate or coffee and are topped with silky white chocolate and sprinkles of peppermint candies.
ingredients
- 2 large eggs
- 3/4 cup sugar
- 1/2 cup cocoa powder
- 1/4 cup extra-virgin olive oil
- 2 teaspoons peppermint extract
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 1/4 cups all-purpose flour
- 1 (12-ounce) bag semisweet chocolate chips
- 8 ounces white chocolate, chopped
- 24 peppermint pinwheel hard candies
directions
- Preheat the oven to 300°F. Line a rimmed sheet pan with parchment paper or a silicone baking mat.
- In a large bowl, whisk the eggs, sugar, cocoa powder, olive oil, peppermint extract and salt. Add the baking powder and flour. Use a wooden spoon to stir until mostly combined, then add the chocolate chips and finish stirring. The dough will be very sticky.
- Divide the dough in half and transfer to the prepared sheet pan. Use wet hands to form each half into a 2”x12” log. Bake for 35 to 40 minutes until the logs are puffy and starting to crack. Remove from the oven and cool for about 10 minutes to let the dough firm up.
- Cut each log crosswise to make 12 1”-thick pieces. Turn the pieces so they’re lying flat on the cut side and space them apart slightly. (They won’t spread.) Return to the oven and bake for 15 to 20 minutes until the biscotti are very dry. Cool completely on the sheet pan, about 1 hour.
- Place the white chocolate in a shallow bowl and microwave on high for about 60 seconds, stopping to stir every 15 seconds, until completely melted. Add the unwrapped peppermint candies to a ziptop bag and use a rolling pin or meat mallet to smash the candies into fine pieces.
- Dip one side of each biscotti in the chocolate and return to the sheet pan. Sprinkle immediately with peppermint pieces. Once the biscotti are all dipped, transfer the sheet pan to the refrigerator for 15 minutes to set the chocolate before serving. The biscotti can be stored at room temperature in an airtight container for up to 1 week.
notes
Frozen peppermints are more brittle, therefore easier to smash.
Chocolate chips are made with stabilizers, which can make the melted chocolate clumpy. Bar chocolate will come out smooth and silky every time.
