Chocolate Chocolate Peppermint Biscotti

Recipe by Chef Glaucia
READY IN: 50mins
SERVES: 18
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In a large mixing bowl, beat butter, sugar and eggs on med. speed for 1 minute.
  • Add vanilla, espresso coffee and peppermint extract ( or oil ). Beat until combined.
  • Add chocolate chips.
  • Stir in combined flour, salt and baking powder.
  • Shape the dough in a 16-inch long log on a parchment paper lined cookie sheet.
  • Flatten the log until about 2-inches thick.
  • Bake the log for 25 minutes in a 350°F preheated oven.
  • Cool for 20 minutes.
  • Transfer the log to a cutting board and using a serrated knife, cut into 1-inch thick slices.
  • Bake slices in a 325°F oven for 15 minutes ( I usually turn off the oven and let them cool in ).
  • Transfer to wire rack and drizzle melted milk chocolate over them, if desired.
  • Store in an airtight container at room temperature for up to 4 weeks.
Advertisement