Double Chocolate Peppermint Biscotti and Being Kind
Double Chocolate Peppermint Biscotti
In a time of year where stress is running high and we are making lists, and scurrying to do this and that amidst all the other stuff we already do, we can get lost in the “do” and lose sight of the bigger picture. The being kind part.
So, I have a sarcastic side and sometimes make comments I maybe shouldn’t. If you do know this about me, it’s because I am close enough to you to show you my cold heart (welcome to the club). I am from Massachusetts, I am my father’s daughter, sarcasm is a part of my DNA. In fact, I have a sweatshirt that belonged to my father: National Sarcasm Society…Like We Need Your Support.
However, there is a fine line. I need to watch it. In my years of teaching I have picked up the saying, “Is it truthful? Is it necessary? Is it kind?”
I find lately, my three question filter needs to be reapplied. I find myself in lines of unhappy people, crowded spaces, and faces are grumpy. I may not like it, but I can try to fix it.
So, I am making it my personal challenge to be kind ON PURPOSE. I know, mic drop.
Should be a given, but needs to be in the forefront of my brain because otherwise…I’m adding to the problem. Some things may be true, but not kind or necessary. Sometimes, shutting my mouth is the better choice. That goes in conversation, that goes on social media, it’s just a good idea.
Now, for these cookies…
These biscotti are dark chocolate with a mix of vanilla and peppermint extract and an additional boost of chocolate morsels. Baked twice, and drizzled with white chocolate and crushed peppermints, they are so perfect for the holidays.
They are a little heavier than the regular biscotti, but the trade off is richer chocolate flavor and a combination of three kinds of chocolate.
Dark chocolate base, semi sweet morsels, and white chocolate drizzle.
Add the peppermint crunch that kind of melts and gives the chew to the crisp cookie, it is a winner.
The test of a great cookie is when you take a taste, walk away, and think, “Wow, give me another bite of that.” These are good without being a side kick to a warm drink- but pair it with coffee and I am a happy girl.
Double Chocolate Peppermint Biscotti
I won’t carry on with my soap box sermon on being kind, (I need to post this recipe asap) but suffice it to say when you stop and actually try to change your mindset, you actually are the one who is gifted the blessing.
So bake these cookies and be nice out there friends, we still have a week to go!
I hope you enjoy this recipe, and as always, thank you for coming to the table!
Chrissy
Click below for a printable recipe!
PrintDouble Chocolate Peppermint Biscotti
Chocolate biscotte with chocolate chips and a white chocolate drizzle and crushed candy canes!
Ingredients
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.