Time 2h50m Yield 32 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper. 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. 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. Divide dough into 4 equal parts and shape into logs. Arrange the logs on the prepared baking sheets. Dip a spatula in water and use it to smooth surface of the logs. Bake biscotti logs in the preheated oven until firm to the touch, 30 to 35 minutes. Cool biscotti logs completely on wire racks. Reduce oven temperature to 300 degrees F (150 degrees C). Cut biscotti logs into 3/4-inch slices and arrange on baking sheets. Bake in the oven until biscotti are dry, about 10 minutes per side. Cool completely on wire racks. Place candy melts in a wide microwave-safe bowl; heat in microwave until melted, about 2 1/2 minutes, stirring every 30 seconds. Dip cooled biscotti in the melted white candy; sprinkle with crushed candy canes.
Time 50m Yield 18 biscotti, 18 serving(s) Number Of Ingredients 12 Steps:
In a large mixing bowl, beat butter, sugar and eggs on med. speed for 1 minute. Add vanilla, espresso coffee and peppermint extract ( or oil ). Beat until combined. Add chocolate chips. Stir in combined flour, salt and baking powder. Shape the dough in a 16-inch long log on a parchment paper lined cookie sheet. Flatten the log until about 2-inches thick. Bake the log for 25 minutes in a 350°F preheated oven. Cool for 20 minutes. Transfer the log to a cutting board and using a serrated knife, cut into 1-inch thick slices. Bake slices in a 325°F oven for 15 minutes ( I usually turn off the oven and let them cool in ). Transfer to wire rack and drizzle melted milk chocolate over them, if desired. Store in an airtight container at room temperature for up to 4 weeks.
Time 1h15m Yield 24 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the sugar, margarine and olive oil until smooth. Stir in the vanilla and egg substitute. Combine the flour, cocoa, and baking powder. Stir into the creamed mixture. Fold in the chocolate pieces. Cover, and chill dough for 10 minutes. Divide the dough into two equal pieces. Roll each piece into a log about 9 inches long. Place the logs onto the prepared cookie sheets about 4 inches apart. Flatten each one down to 1 inch thickness. Bake in the preheated oven for 20 to 25 minutes, or until firm. Cool on sheets for 15 minutes before removing to wire racks to cool completely. Move the cookie loaves to a cutting board. Using a serrated knife, slice each loaf crosswise into 3/4 inch slices. Return slices to the baking sheet cut side down and bake for an additional 8 to 10 minutes on each side, until dry and lightly toasted. Cool completely before storing in an airtight container.
Time 1h30m Yield 3 Number Of Ingredients 11 Steps:
Heat oven to 350°F. Lighly grease cookie sheet. Mix sugar, butter, peppermint extract and eggs in large bowl with spoon until blended. Stir in flour, baking powder and salt. Stir in 1/2 cup candies and 1/2 cup chocolate chips (dough will be stiff). Divide dough in half. Shape each half into 10x2-inch rectangle on cookie sheet. Bake 30 to 35 minutes or until light golden brown. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake about 15 minutes or until light brown and crisp. Immediately remove from cookie sheet to wire rack. Melt chocolate chips over low heat, stirring occasionally. Dip half of each biscotti into melted chocolate; sprinkle with crushed candies. Cool completely on waxed paper.
More about “chocolate chocolate peppermint biscotti recipes”
Time 1h15m Yield about 3-1/2 dozen. Number Of Ingredients 12 Steps:
Preheat oven to 350°. In a large bowl, cream butter and sugar, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; stir in peppermint candy. Gradually add to creamed mixture, beating until blended (dough will be stiff)., Divide dough in half. On an ungreased baking sheet, shape each portion into a 12x2-1/2-in. rectangle. Bake 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 15 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake 12-15 minutes or until firm. Remove to wire racks to cool., In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip 1 end of each slice into melted chocolate, allowing excess to drip off; sprinkle with candy. Place on waxed paper; let stand until set. Store in an airtight container.
