Chocolate peppermint biscotti get a coating of white candy and crushed candy canes for a tasty gift during the holidays.
Preparation Time
60 mins
Cooking Time
50 mins
Total Time
1 hr 50 mins
Calories
386 Calories
Recipe Instructions
Step 1
Reduce oven temperature to 300 degrees F (150 degrees C).
Step 2
Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
Step 3
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.
Step 4
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.
Step 5
Divide dough into 4 equal parts and shape into logs. Arrange the logs on the prepared baking sheets.
Step 6
Dip a spatula in water and use it to smooth surface of the logs.
Step 7
Bake biscotti logs in the preheated oven until firm to the touch, 30 to 35 minutes. Cool biscotti logs completely on wire racks.
Step 8
Cut biscotti logs into 3/4-inch slices and arrange on baking sheets.
Step 9
Bake in the oven until biscotti are dry, about 10 minutes per side. Cool completely on wire racks.
Step 10
Place candy melts in a wide microwave-safe bowl; heat in microwave until melted, about 2 1/2 minutes, stirring every 30 seconds.
Step 11
Dip cooled biscotti in the melted white candy; sprinkle with crushed candy canes.
Ingredients
2 cups white sugar
1 cup butter, softened
4 eggs
1 cup unsweetened cocoa powder
4 teaspoons baking powder
2 teaspoons peppermint extract
6 large peppermint candy canes, crushed
0.75 teaspoon salt
4.5 cups all-purpose flour
0.33333334326744 cup chocolate liqueur (such as Godiva®)
1.6666667461395 cups mint chocolate chips (such as Hershey's®)
2 (14 ounce) packages white candy melts (confectioners' coating)
