Peppermint Bark Biscotti

Peppermint Bark Biscotti

If you happen to be looking for something special to leave out for Santa, or something particularly deightful to enjoy with your coffee Christmas morning, then we invite you to try this lovely recipe for Peppermint Bark Biscotti. This is also a perfect recipe to make with little elves, as they can help you crush the peppermints, dip the biscotti, and sprinkle the colorful toppings.

This recipe makes about 2 dozen biscotti.

You'll need:

1 cup all-purpose flour

1 cup whole wheat flour

1/2 cup DARK cocoa powder

1 tsp baking powder

1 tsp salt

1 cup DARK chocolate chips

1 cup turbinado sugar

6 tbsp unsalted butter

2 eggs

1  cup crushed SOFT peppermints

10+ drops of peppermint essential oil 

Baker's chocolate

Red and green sprinkles or any preferred topping (optional)

To make:

Preheat the oven to 350 degrees F.  Line a large sheet pan with parchment paper. 

Combine the flour, cocoa powder, baking powder, and salt by whisking together in a large bowl. 

In a second bowl, use a handheld mixer to combine completely butter and sugar. Add eggs and 6 drops of peppermint oil and continue beating just until the mixture is smooth.

Slowly add the egg mixture into the flour mixture. At this point, I usually switch over to hand mixing and roll and knead until a heavy dough is formed. Incorporate the chocolate chips evenly into the dough and add peppermint oil if desired (I usually add about 6 more drops at this point).

Transfer the dough to your sheet pan and form into one, long loaf (depending on pan size, should fill the length of the pan, with about 1-2 inches remaining in the ends). About 10-12 inches long and 5-7 inches wide.

Bake for about 20-25 minutes or until the loaf is firm when tapped. 

Remove from the oven and cool for about 5-10 minutes. Use a serrated knife to cut the loaf into 1-1/2 inch pieces (you may cut them in half again if you wish). Turn each piece on its side and put back into the oven for an additional 20-25 minutes, or until edges are crisp.

Let cool completely.

Melt about 4 squares of bakers chocolate with 1 cup of dark chocolate chips. Mix until smooth. Add peppermint oil to taste, if desired. 

Holding the biscotti horizontally, dip one side into the chocolate mixture and set onto parchment paper. Before the chocolate sets, sprinkle with toppings. I used crushed soft peppermint (I prefer their mouth melting texture over hard candy) and red and green sprinkles, but any festive topping will do!

Allow chocolate topping to cool and set completely, then transfer to gift bags, a storage container, a beautiful Christmas platter, or a small plate just for you!

Complimented perfectly by milk, Santa's Punch, eggnog, coffee, or a medium-bodied red.


Merry Christmas! 

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