Description
Rich, crisp chocolate biscotti infused with peppermint, packed with mint chocolate chips, and dipped in white candy coating with crushed candy canes for the perfect festive holiday treat.
Ingredients
Scale
- 2 cups white sugar
- 1 cup butter, softened
- 1 cup unsweetened cocoa powder
- 4 eggs
- 1/3 cup chocolate liqueur (e.g., Godiva®)
- 2 tsp peppermint extract
- 4 1/2 cups all-purpose flour
- 4 tsp baking powder
- 3/4 tsp salt
- 1 2/3 cups mint chocolate chips
- 2 (14 oz) packages white candy melts
- 6 large peppermint candy canes, crushed
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream sugar, butter, and cocoa powder together until smooth.
- Add eggs one at a time, mixing well. Stir in chocolate liqueur and peppermint extract.
- In another bowl, combine flour, baking powder, and salt. Gradually mix into the wet ingredients.
- Fold in mint chocolate chips.
- Divide dough into four equal portions and shape each into a log. Place on baking sheets.
- Wet a spatula and smooth the tops and sides of each log.
- Bake for 30–35 minutes, until firm. Cool completely on wire racks.
- Reduce oven temperature to 300°F (150°C).
- Once cool, slice logs into 3/4-inch biscotti. Arrange cut-side down on baking sheets.
- Bake 10 minutes per side until dry and crisp. Cool on racks.
- Melt white candy coating in 30-second microwave intervals, stirring until smooth.
- Dip each biscotti into the melted coating and sprinkle with crushed candy canes. Allow to set before serving.
Notes
- Store biscotti in an airtight container for up to two weeks.
- Substitute dark chocolate liqueur for a richer flavor.
- Prep Time: 30 minutes
- Cook Time: 2 hours 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscotti
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg