Chocolate Chocolate Peppermint Biscotti Recipes

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SHORECOOK'S CHOCOLATE PEPPERMINT BISCOTTI



Shorecook's Chocolate Peppermint Biscotti image

A rich chocolate biscotti mixed with the flavor of peppermint. These are sized just like the ones you get in the coffee shop. When wrapped in cellophane bags, they are perfect for bake sales.

Provided by SHORECOOK

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 2h50m

Yield 32

Number Of Ingredients 12

2 cups white sugar
1 cup butter, softened
1 cup unsweetened cocoa powder
4 eggs
⅓ cup chocolate liqueur (such as Godiva®)
2 teaspoons peppermint extract
4 ½ cups all-purpose flour
4 teaspoons baking powder
¾ teaspoon salt
1 ⅔ cups mint chocolate chips (such as Hershey's®)
2 (14 ounce) packages white candy melts (confectioners' coating)
6 large peppermint candy canes, crushed

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.

Nutrition Facts : Calories 385.8 calories, Carbohydrate 54.1 g, Cholesterol 43.6 mg, Fat 17.3 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 10.4 g, Sodium 190.2 mg, Sugar 36.5 g

CHOCOLATE CHOCOLATE PEPPERMINT BISCOTTI



Chocolate Chocolate Peppermint Biscotti image

Make and share this Chocolate Chocolate Peppermint Biscotti recipe from Food.com.

Provided by Chef Glaucia

Categories     Dessert

Time 50m

Yield 18 biscotti, 18 serving(s)

Number Of Ingredients 12

1/4 cup butter
3/4 cup sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon peppermint extract (or 10 drops peppermint oil )
1 teaspoon espresso coffee (or 1 tsp soluble coffee dissolved in 1 tsp warm water )
1/4 cup unsweetened cocoa powder
1 3/4 cups unbleached all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 cup semi-sweet chocolate chips
1/2 lb milk chocolate, melted (optional)

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.

CHOCOLATE CHOCOLATE BISCOTTI



Chocolate Chocolate Biscotti image

Wonderful double chocolate biscotti recipe. Like most biscotti, these store very well.

Provided by EHOLT

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 24

Number Of Ingredients 9

1 cup white sugar
¼ cup margarine, softened
¼ cup olive oil
1 teaspoon vanilla extract
¾ cup liquid egg substitute
2 ¼ cups all-purpose flour
1 ¼ cups unsweetened cocoa powder
2 teaspoons baking powder
1 (5 ounce) milk chocolate candy bar, chopped

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.

Nutrition Facts : Calories 162.5 calories, Carbohydrate 23.6 g, Cholesterol 1.5 mg, Fat 7 g, Fiber 2 g, Protein 3.5 g, SaturatedFat 2.1 g, Sodium 82.6 mg, Sugar 11.7 g

CHOCOLATE-PEPPERMINT BISCOTTI



Chocolate-Peppermint Biscotti image

No need to spend coffee shop prices on these yummy Italian dunkers. Use this easy-to-follow recipe to make your own crispy cookies.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 3

Number Of Ingredients 11

1 1/3 cups sugar
1/2 cup butter or margarine, softened
1/2 teaspoon peppermint extract
3 eggs
3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup coarsely crushed hard peppermint candies
1/2 cup miniature semisweet chocolate chips
Semisweet chocolate chips, if desired
Crushed hard peppermint candies, if desired

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.

Nutrition Facts : Calories 100, Carbohydrate 17 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 60 mg

PEPPERMINT BISCOTTI



Peppermint Biscotti image

Dipped in melted chocolate and rolled in crushed peppermint candy, these flavorful biscotti are a favorite. They are among the many sweets I make for Christmas. —Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield about 3-1/2 dozen.

Number Of Ingredients 12

3/4 cup butter, softened
3/4 cup sugar
3 large eggs, room temperature
2 teaspoons peppermint extract
3-1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup crushed peppermint candies
FROSTING:
2 cups semisweet chocolate chips
2 tablespoons shortening
1/2 cup crushed peppermint candies

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.

Nutrition Facts : Calories 121 calories, Fat 5g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 63mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

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