Ingredients
-
1/4
-
3/4
-
2
-
2
-
1
-
1
-
1/4
-
1 3/4
-
1/2
-
1 1/2
-
1
-
1/2
-
-
-
Directions
Chocolate Chocolate Peppermint Biscotti, This delicious biscotti is one of my family’s favorite evening treat :o) !!!, Wow, these are so delicious! I love mint and chocolate together, and this recipe does not disappoint! I did bittersweet chocolate across the bottoms of my biscotti, then sprinkled crushed candy canes over the chocolate while it was still melty I also used half chocolate chips, half peppermint chips inside the cookies Absolute mint/chocolate heaven! Thank you for this recipe!, These are amazing! I had never made biscotti before and they turned out perfect Great recipe! I drizzled the final product with melted chocolate and crushed peppermints Beautiful and tasty! Perfect holiday cookie!
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Steps
|
1
Done
|
In a Large Mixing Bowl, Beat Butter, Sugar and Eggs on Med. Speed For 1 Minute. |
|
2
Done
|
Add Vanilla, Espresso Coffee and Peppermint Extract ( or Oil ). Beat Until Combined. |
|
3
Done
|
Add Chocolate Chips. |
|
4
Done
|
Stir in Combined Flour, Salt and Baking Powder. |
|
5
Done
|
Shape the Dough in a 16-Inch Long Log on a Parchment Paper Lined Cookie Sheet. |
|
6
Done
|
Flatten the Log Until About 2-Inches Thick. |
|
7
Done
|
Bake the Log For 25 Minutes in a 350f Preheated Oven. |
|
8
Done
|
Cool For 20 Minutes. |
|
9
Done
|
Transfer the Log to a Cutting Board and Using a Serrated Knife, Cut Into 1-Inch Thick Slices. |
|
10
Done
|
Bake Slices in a 325f Oven For 15 Minutes ( I Usually Turn Off the Oven and Let Them Cool in ). |
|
11
Done
|
Transfer to Wire Rack and Drizzle Melted Milk Chocolate Over Them, If Desired. |
|
12
Done
|
Store in an Airtight Container at Room Temperature For Up to 4 Weeks. |
