While biscotti in Italian refers to any type of cookie, in the States we tend to reserve the word specifically for these twice-baked treats! The dough is first baked in log form, then sliced and baked again to give the cookies their characteristic crispiness.

My dough is very sticky. How should I work with it?

Because the dough can be a bit sticky, I find it easiest to drop the dough onto a baking sheet by the spoonful in a rough log form. Then I use well-floured hands to shape it up a bit.

What can I use instead of candy canes?

Any hard peppermint candies will work well in this recipe.

Chocolate Peppermint Biscotti - Whisked Away Kitchen

Description

Chocolate Peppermint Biscotti are a festive treat for holiday mornings!

Ingredients

5 tablespoons (70 grams) unsalted butter, softened
3/4 cup (150 grams) brown sugar
3 large eggs
1 teaspoon vanilla extract
2 cups (250 grams) all purpose flour, spooned and leveled*
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/3 cup (60 grams) candy canes, crushed (or other peppermint candies)
1/3 cup (65 grams) mini chocolate chips

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Instructions

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
Using an electric mixer, cream the softened butter and brown sugar until light and fluffy.
Add the eggs one at a time, mixing after each addition.
Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to the wet mixture and combine until smooth.
Fold in the crushed candy canes and mini chocolate chips.
Form the dough into two logs (approximately 3/4 inch or 2 cm tall) on the prepared baking sheet, making sure to leave a few inches between each log. Because the dough is quite sticky, I find it easiest to drop spoonfuls of the dough into a rough log form and then use well-floured hands to shape it into a log.
Bake for 20-25 minutes or until slightly brown. Remove from the oven (but don’t turn off the oven).
Allow the logs to cool for 10 minutes. Remove to a cutting board and cut into slices at an angle (approximately 3/4 inch or 2 cm thick).
Return the slices to the baking sheet, cut-side down. Bake an additional 10 minutes, flip over and bake for 7 minutes on the other side.
Allow the biscotti to sit for 10 minutes then remove to a wire rack to cool completely. Best eaten within 3 days.

Notes

Spooned and leveled: Scooping a measuring cup into a flour container can result in much more flour than intended, which can affect the success of your biscotti. To get a more accurate measurement, use a spoon to lightly scoop flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.

Storage: Biscotti can be stored in an airtight container at room temperature for up to a week or in the freezer for up to 3 months.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: Global