Chocolate Biscotti flavored with peppermint is just the thing to make your Christmas breakfasts shine! Pour a cup of coffee and open presents while you enjoy a tasty Chocolate Peppermint Biscotti.
Have I told you lately how much I love biscotti? It all started with my love for coffee. I love the smell, the ritual of making it and sipping it on a cold winter night.
The only thing I love more than a cup of coffee is what I can eat alongside it! Nothing pairs better with coffee than biscotti: Toasty cookies with plenty of crunch that soften a bit when you dip them in coffee!
For years, I bought store bought biscotti. It was good. Good enough that I always bought a big Costco sized tub of them when I had company.
Then, I tried homemade biscotti. And my world changed. While, it may be a little more work than opening a container of the store bought cookies, it’s totally worth it!
After making the pumpkin spiced biscotti this fall, it was time to tackle this holiday version.
And I’m so glad I did. It tasted wonderful. Yes, past tense. It’s gone now. Must make more soon.
I especially love chocolate biscotti. Because it’s chocolate–and I will always take chocolate if it’s an option.
For the holidays, I opted to add peppermint to my favorite Chocolate Biscotti recipes!
I am not sad about it. This peppermint chocolate biscotti is everything I wanted it to be and more. Cool mint and rich chocolate are an underrated pair!
These would be perfect as a part of your Christmas Breakfast or anytime you need a sweet treat that’s a little different from your typical holiday cookie.
How to make chocolate biscotti
Wondering what makes biscotti different from other cookies? They’re baked TWICE! Here’s how I made these peppermint chocolate biscotti:
STEP 1. Make the biscotti dough
Combine all the ingredients for the dough in the bowl of your stand mixer. My secret to a rich tasting chocolate biscotti is instant coffee in the dough. For these, I also added a dash of peppermint extract!
The batter will be very sticky when it’s ready for it’s first bake.
STEP 2. Dip in cocoa
Line two cookie sheets with silpat or parchment paper. In small bowl mix 2 Tbsp of cocoa powder with 2Tbsp flour.
Divide the biscotti dough in half and sprinkle parchment with flour/cocoa mixture. With hands, press dough into two rectangles.
STEP 3. First bake
It’s time for the biscotti first bake! Let them bake in a 350 degree oven for about 15-20 minutes. Remove and let cool 10-15 minutes.
STEP 4. Second bake
Slice rectangles into 1/2 inch to 3/4 inch wide slices. Lay each slice on it’s side and put back in the oven (on the parchment lined baking sheet) for an additional 15 minutes.
The chocolate biscotti are delicious on their own, but the white chocolate and peppermint addition adds so much satisfying crunch and flavor.
Melt the white chocolate morsels according to package directions. Then, spread the bottoms of the biscotti with the white chocolate, then dip the cookies into the crushed candy canes.
How to Store
These keep well at room temperature in an airtight container for a few weeks. Biscotti also freeze well! Store them in a freezer safe bag or container for up to 3 months.
Peppermint Chocolate Biscotti will lose some of their crunch when they thaw, but you can make them crunchy again with a quick spin in the oven to toast them up again.
More Tips, Tricks and Substitutions
- Peppermint hard candies work in a pinch as a substitute for the candy canes.
- Want a classic chocolate biscotti? Replace the peppermint extract in the dough with vanilla and skip the candy cane topping.
Your coffee break just got a whole lot tastier this holiday season! Once you discover how easy and delicious it is to make Chocolate Biscotti at home, you can say goodbye to the store bought stuff forever.
Christmas Breakfast Ideas
We almost always have a big pot of Biscuit and Sausage Gravy on Christmas morning. This year, we’ll be finishing it off with a plate of Chocolate Peppermint Biscotti too!