The Pioneer Woman Tasty Kitchen
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Chocolate Peppermint Biscotti

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

18

Description

Need a gift for someone? How about wrapping these up? Or just dunk them yourself in some coffee or cocoa!

Ingredients

  • 1 cup Granulated Sugar
  • 1 Tablespoon Hot Water
  • 3 whole Eggs
  • 1 Tablespoon Instant Coffee
  • ½ teaspoons Peppermint Extract
  • 2-½ cups Flour, Divided
  • ¾ cups Unsweetened Cocoa Powder, Plus 2 Tablespoons To Sprinkle On Parchment
  • 1 teaspoon Baking Soda
  • ¼ teaspoons Salt
  • 11 ounces, weight White Chocolate Morsels
  • 6 whole Peppermint Candy Canes, Crushed

Preparation

In a mixer, beat sugar, hot water, eggs, instant coffee and peppermint extract together until smooth and creamy. Slowly add in 2 cups flour, 3/4 cup cocoa, baking soda and salt.

Batter will be very sticky. Line two cookie sheets with Silpat or parchment paper. In small bowl, mix the remaining 2 tablespoons of cocoa powder with the remaining 1/2 cup flour. Divide dough in half and sprinkle parchment with flour/cocoa mixture. With hands, press dough into two rectangles, about 4″ by 10″ (and 1/2″ high).

Bake in a 350ºF oven for about 20 minutes. Remove and let cool 10-15 minutes. Slice rectangles into 1/2″ to 3/4″ wide slices. Lay each slice on its side and put back in the oven (on the parchment-lined baking sheet) for an additional 15-20 minutes.

Remove from oven and allow to cool completely on a wire rack.

Melt white chocolate morsels according to package directions. Spread bottoms of each biscotti with white chocolate then dip into the crushed candy canes. Allow to set, about one hour.

Makes about 18 large biscotti. Enjoy!

3 Comments

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Avatar of Shugary Sweets

Shugary Sweets on 12.5.2011

Nope, no butter or oil. And it’s all purpose flour. Enjoy!

Avatar of Misty

Misty on 12.4.2011

All purpose flour or self rising flour?

Avatar of nyamy

nyamy on 12.3.2011

These look like perfect holiday treats. Quick question: is there no butter or oil in this recipe?

3 Reviews

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Avatar of highmountain

highmountain on 12.2.2012

We love these and I make them every year for Christmas.

Avatar of rachelhockey

rachelhockey on 12.19.2011

I made these tonight to give as gifts to friends. Did a double batch and it is really a great recipe. I ate one (or two) myself and think it is such a perfect treat. I would also make a note as the above reviewer did that the extra flour was way too much, could probably be cut by half. Thanks for the recipe.

Avatar of tarra

tarra on 12.15.2011

Made these as gifts for hubby’s co-workers (packaged with some coffee and hot chocolate). Adorable gifts that were well received. The only thing I would note is that the extra flour/cocoa for dusting the pans was way more than I needed. Ended up making three batches of the biscotti and still didn’t use all of the flour/cocoa mixture that I made from the first batch, so if only making one batch, could easily cut the amount in half and still have more than enough.

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