Chocolate Chocolate Peppermint Biscotti

Indulge in the perfect holiday treat with these decadent Chocolate Chocolate Peppermint Biscotti! This twice-baked Italian cookie combines rich cocoa, semi-sweet chocolate chips, and a delightful hint of peppermint for a truly festive flavor. Crushed peppermint candies add a satisfying crunch, while a luxurious dark chocolate dip elevates each piece into pure indulgence. Perfectly crisp and ideal for dunking in your favorite hot beverage, these biscotti make a charming homemade gift or a show-stopping addition to any dessert spread. With an easy-to-follow process and an irresistible blend of classic holiday flavors, this recipe is your go-to for festive baking success.

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 24

Ingredients

• 2 cups All-purpose flour
• 0.75 cup Unsweetened cocoa powder
• 1 cup Granulated sugar
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 3 Large eggs
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Peppermint extract
• 0.75 cup Semi-sweet chocolate chips
• 0.5 cup Crushed peppermint candies (optional)
• 6 ounces Dark chocolate melting wafers (for dipping)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, and salt until well combined.

Step 3

In a separate bowl, whisk together the eggs, vanilla extract, and peppermint extract.

Step 4

Slowly add the wet ingredients to the dry ingredients, mixing with a wooden spoon or spatula until a stiff dough forms. It may be easier to use your hands once the dough thickens.

Step 5

Fold in the chocolate chips and, if using, the crushed peppermint candies.

Step 6

Divide the dough in half and shape each portion into a 10-inch long, 2-inch wide log on the prepared baking sheet. Flatten slightly with your hands to form an even shape.

Step 7

Bake in the preheated oven for 25 minutes, or until the tops are slightly firm to the touch.

Step 8

Remove the biscotti logs from the oven and let them cool for 10 minutes. Lower the oven temperature to 325°F (165°C).

Step 9

Using a sharp serrated knife, slice the logs into 1/2-inch thick diagonal pieces.

Step 10

Place the slices cut-side down on the baking sheet and return to the oven for 10 minutes. Flip the biscotti and bake for an additional 10 minutes, or until crisp and dry.

Step 11

Let the biscotti cool completely on a wire rack.

Step 12

Melt the dark chocolate wafers according to package instructions. Dip one end of each biscotti into the melted chocolate, then place on a parchment-lined baking sheet to set. Optionally, sprinkle with additional crushed peppermint candies for garnish.

Step 13

Let the dipped biscotti sit at room temperature or refrigerate briefly until the chocolate sets.

Step 14

Store in an airtight container for up to two weeks. Enjoy with coffee, tea, or hot cocoa!

Nutrition Facts

Serving size	(1197.6g)

Amount per serving	% Daily Value*
Calories	4272.3

Total Fat 137.2g	0%
Saturated Fat 76.9g	0%
Polyunsaturated Fat g
Cholesterol 558mg	0%
Sodium 1295.5mg	0%
Total Carbohydrate 794.0g	0%
Dietary Fiber 91.5g	0%
Total Sugars 461.6g
Protein 99.2g	0%

Vitamin D 120IU	0%
Calcium 392.3mg	0%
Iron 54.9mg	0%
Potassium 3798.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.7%

Protein: 8.3%

Carbs: 66.1%