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My review
Shorecook's Chocolate Peppermint Biscotti
706
SHORECOOK
"A rich chocolate biscotti mixed with the flavor of peppermint. These are sized just like the ones you get in the coffee shop. When wrapped in cellophane bags, they are perfect for bake sales."
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Ingredients
2 h 50 m servings 386Original recipe yields 32 servings (32 biscotti)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Beat white sugar, butter, and cocoa powder together with an electric mixer in a large bowl until creamy and smooth. Add eggs, one at a time, beating well after each addition. Mix chocolate liqueur and peppermint extract into the sugar-egg mixture.
- Combine flour, baking powder, and salt in a separate bowl. Slowly mix flour mixture into sugar-egg mixture until fully incorporated; fold mint chocolate chips into the dough.
- Divide dough into 4 equal parts and shape into logs. Arrange the logs on the prepared baking sheets.
- Dip a spatula in water and use it to smooth surface of the logs.
- Bake biscotti logs in the preheated oven until firm to the touch, 30 to 35 minutes. Cool biscotti logs completely on wire racks.
- Reduce oven temperature to 300 degrees F (150 degrees C).
- Cut biscotti logs into 3/4-inch slices and arrange on baking sheets.
- Bake in the oven until biscotti are dry, about 10 minutes per side. Cool completely on wire racks.
- Place candy melts in a wide microwave-safe bowl; heat in microwave until melted, about 2 1/2 minutes, stirring every 30 seconds.
- Dip cooled biscotti in the melted white candy; sprinkle with crushed candy canes.
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Footnotes
- Cook's Notes:
- If candy canes are not available, a bag of hard peppermint candy may be substituted.
- Crush candy canes by placing in a resealable plastic bag (unzipped) and hitting with a meat tenderizing tool.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 810 Ratings
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Most helpful positive review
12/19/2012
I can't beleive no one has rated this recipe. It is delicious and I followed it to the letter. They will look pretty on my christmas table of goodies. I enjoy anything SHORECOOK comes up with.
Most helpful critical review
12/18/2016
For taste, I would give this a four and a half. Very good. The directions leave a lot to be desired, though, so I am bumping it down to a three. What are the approximate dimensions of the logs? ...
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Newest
12/19/2012
I can't beleive no one has rated this recipe. It is delicious and I followed it to the letter. They will look pretty on my christmas table of goodies. I enjoy anything SHORECOOK comes up with.
12/18/2014
Fab, fab, fab! I made this biscotti and it turned out so pretty and tasty. I like to make just one goodie for my food gifts so I used some peppermint sugar and almonds as well as the candy can...
9/3/2015
I didn't have peppermint extract, so I used one drop of peppermint oil per batch and doubled the recipe. It has been renamed "Christmas Crack" in my house. People beg for this biscotti!
12/23/2012
I followed this recipe exactly. I am not sure where I went wrong but my biscotti was crumbly. However, the crumbs were delicious! I will try this again to see if I can perfect it because they ar...
11/25/2018
I made smaller logs and got 7. yield- 9 dz. cookies. I didn't have chocolate liquor so I added coffee and didn't put the peppermint extract in. White chocolate dipped with crushed peppermint......
12/18/2016
For taste, I would give this a four and a half. Very good. The directions leave a lot to be desired, though, so I am bumping it down to a three. What are the approximate dimensions of the logs? ...
1/9/2015
Love it! I couldn't find Godiva Original so I used Godiva Double Chocolate. Also, I used the chocolate/mint candy canes and Andes candies. Will definitely make again.