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To make peppermint chocolate chip biscotti, you need these key ingredients: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, softened - 3/4 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon peppermint extract - 1/2 cup semi-sweet chocolate chips - 1/4 cup crushed peppermint candies These ingredients come together for a delightful treat that offers a perfect mix of flavors. Accurate measuring is key for great biscotti. Use the spoon-and-level method for flour. This helps avoid too much flour in your dough. Always make sure your butter is softened. It blends better with sugar, creating a light texture. When you add eggs, do it one at a time. This allows for better mixing. Mix well after each egg to keep the dough smooth. For the extracts, use pure versions for the best taste. Feel free to get creative with your biscotti! Here are some fun ideas: - Use dark chocolate chips instead of semi-sweet for a richer flavor. - Swap out peppermint extract for orange or almond for a different twist. - Add nuts like walnuts or pecans for extra crunch. - Use gluten-free flour to make it suitable for gluten-free diets. These options let you personalize your biscotti and make it your own! {{ingredient_image_1}} First, we start by preheating the oven to 350°F (175°C). This step warms the oven for perfect baking. Next, we line a baking sheet with parchment paper. This helps the biscotti not stick. In a medium bowl, combine the flour, baking powder, and salt. Whisk these dry ingredients well to blend them. In a larger bowl, cream the softened butter and granulated sugar. Mix until the mixture is light and fluffy. Now, we add the eggs one by one. Beat well after adding each egg. Then, mix in the vanilla and peppermint extracts. This adds a wonderful flavor to our dough. Gradually add the dry mix to the wet mix. Stir until just combined. Now comes the fun part! Fold in the semi-sweet chocolate chips and crushed peppermint candies. Make sure they spread evenly throughout the dough. Shape the dough into a log about 12 inches long. Place this log on the prepared baking sheet and flatten it slightly with your hands. Bake for 25 to 30 minutes. You want it set and lightly golden. Once baked, let it cool for about 10 minutes. While the biscotti cools, lower the oven temperature to 325°F (160°C). This helps the slices become crisp. After cooling, it’s time to slice the log. Use a sharp knife to cut it diagonally into 1-inch thick pieces. Place the slices cut side down back on the baking sheet. This allows them to toast evenly. Bake the slices for another 15 to 20 minutes. Turn the biscotti halfway through baking. This ensures they turn golden and crisp on both sides. Once done, let the biscotti cool completely on a wire rack. This allows air to circulate and keeps them from getting soggy. Enjoy your peppermint chocolate chip biscotti with a warm drink! To make the best peppermint chocolate chip biscotti, start with fresh ingredients. Old baking powder can affect your rise. Use room-temperature butter for easy mixing. Cream it well with sugar until it's light. This step adds air and makes your biscotti fluffy. When mixing, avoid overworking the dough. Mix until just combined to keep it tender. Crisp biscotti comes from proper baking. After your first bake, let the log cool slightly. This cooling helps with slicing. Use a sharp knife for clean cuts. Slice them thick for a softer bite or thin for extra crunch. Bake the slices again until golden brown. Turn them halfway through for even baking. The second bake is key for that delightful crunch. To boost flavor, consider adding nuts like almonds or walnuts. They add texture and richness. You can also try different extracts. Almond or orange extract can give a fun twist. For a festive touch, drizzle melted chocolate on top. Finish with crushed peppermint for a sweet topping. These small changes can make your biscotti unique and even more enjoyable. Pro Tips Chilling the Dough: For a cleaner slice, chill the dough log in the refrigerator for 30 minutes before baking. This helps the biscotti maintain their shape during the first bake. Flavor Variations: Experiment with different extracts such as almond or orange instead of peppermint for unique flavor profiles that can be tailored to your preferences. Storage Tips: Store the cooled biscotti in an airtight container at room temperature for up to two weeks to maintain their crunchiness. Dipping Suggestions: These biscotti pair beautifully with hot chocolate, coffee, or even a scoop of vanilla ice cream for a delightful dessert experience. {{image_2}} You can change the flavor of your peppermint chocolate chip biscotti easily. Try using almond extract instead of peppermint extract for a nutty taste. You could also swap out the chocolate chips for white chocolate or butterscotch chips. For a fruity twist, add dried cranberries or cherries. These small changes give you a whole new treat. Biscotti are perfect for holidays! For Christmas, add a dash of cinnamon or nutmeg to the dough. You could also use colored sugar on top for a festive look. During Halloween, substitute the peppermint candies with crushed candy corn. This makes a fun and seasonal treat. Think about adding festive sprinkles for birthdays or celebrations too! If you need a gluten-free option, use gluten-free flour as a substitute. This keeps the taste and texture nice. For vegan biscotti, replace the eggs with flaxseed meal or applesauce. You can also use vegan butter instead of regular butter. These swaps allow everyone to enjoy this delightful treat while keeping their dietary needs in mind. To keep your peppermint chocolate chip biscotti fresh, use an airtight container. Place parchment paper between layers to avoid sticking. Store them in a cool, dry place. Avoid direct sunlight, as heat can make them soft. If you want extra freshness, add a slice of bread. It helps keep the biscotti crunchy. When stored properly, these biscotti last for up to two weeks. You can enjoy them at their best for the first week. After that, they may lose some crunch but still taste great. If you notice any soft spots or changes in smell, it’s best to toss them. Freezing is a great way to keep your biscotti longer. First, let them cool completely. Then, wrap each piece in plastic wrap. Place the wrapped biscotti in a freezer bag or airtight container. They can stay in the freezer for up to three months. When you want to eat them, just thaw at room temperature or warm them in the oven for a few minutes. Enjoy your delicious treat! Biscotti and regular cookies differ mainly in texture and shape. Biscotti are crunchy and dry. They bake twice, which makes them firm. Regular cookies are soft and chewy. They bake once, which keeps them moist. Biscotti are great for dipping in coffee or hot chocolate. Yes, you can make this recipe without peppermint extract. If you skip it, your biscotti will lack that minty flavor. You can replace it with more vanilla extract. Alternatively, try almond or orange extract. Each option gives a new twist to the biscotti. You can tell if your biscotti are fully baked by their color and texture. They should be golden brown and firm to the touch. After the second bake, they should feel dry and crisp. If they are still soft in the center, bake them a bit longer. In this post, we covered how to make delicious peppermint chocolate chip biscotti. You learned essential ingredients, measuring tips, and optional add-ins. We provided detailed steps for baking and cooling. I shared tricks to achieve crispness and enhance flavor. We also explored fun variations and storage best practices. Biscotti is easy and fun to make. You can enjoy it in many ways. Try this recipe and share your own twists. Happy baking!

Peppermint Chocolate Chip Biscotti

Delicious biscotti infused with peppermint and chocolate, perfect for dipping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine Italian
Servings 24
Calories 100 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 0.75 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 0.5 cup semi-sweet chocolate chips
  • 0.25 cup crushed peppermint candies

Instructions
 

  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
  • Add the eggs one at a time, beating well after each addition. Mix in the vanilla and peppermint extracts.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  • Fold in the chocolate chips and crushed peppermint candies until evenly distributed.
  • Shape the dough into a log (about 12 inches long) and place it on the prepared baking sheet. Flatten the log slightly with your hands.
  • Bake in the preheated oven for 25-30 minutes, or until the log is set and lightly golden.
  • Remove from the oven and let it cool for about 10 minutes. Reduce the oven temperature to 325°F (160°C).
  • Using a sharp knife, slice the log diagonally into 1-inch thick pieces. Place the slices cut side down back on the baking sheet.
  • Bake for an additional 15-20 minutes, turning the biscotti halfway through, until golden and crisp.
  • Allow the biscotti to cool completely on a wire rack before serving.

Notes

Serve the biscotti on a beautiful platter, dusted with a light sprinkling of powdered sugar and accompanied by a small bowl of hot chocolate or coffee for dipping.
Keyword biscotti, chocolate chip, cookies, peppermint