Double Chocolate Peppermint Biscotti
Chocolate biscotte with chocolate chips and a white chocolate drizzle and crushed candy canes!
Ingredients
Scale
Biscotti:
- 1/2 Cup (One stick) Butter
- 1 1/4 Cup Granulated White Sugar
- 2 Eggs
- 3/4 Cup Dark Cocoa Powder
- 1/2 Teaspoon Vanilla Extract
- 1/2 Teaspoon Peppermint Extract
- 1/2 Teaspoon Salt
- 1 Teaspoon Baking Soda
- 2 Cups of Flour
- 1 12 ounce bad of Semi-Sweet Morsels
Topping:
- 1 Cup of White Chocolate
- 6 Crushed Candy Canes (you will have extra – but that’s ok too!)
Instructions
- With a mixer, beat together butter and sugar until light and fluffy.
- Mix in dark cocoa powder.
- Add eggs and extracts, mix until combined.
- Add in salt, baking soda, mixing well, then add in flour slowly.
- Fold in chocolate chips.
- Turn dough out onto a lightly floured surface.
- Form two 14X4″ logs and place on a parchment or silpat lined cookie sheet.
- Bake at 325* for 30-35 minutes.
- Allow dough to cool slightly and slice on an angle approx. 1/2 to 3/4 inches.
- Flip cookies- cut side up and bake for an additional 5-10 minutes.
- Allow the cookies to cool.
- Crush candy canes (I use a ziploc baggie and a hammer for this…)
- Melt white chocolate and drizzle over cooled cookies.
- Sprinkle crushed candy canes while the white chocolate is still melty.