Dark Chocolate Peppermint Biscotti

Dark Chocolate Peppermint Biscotti are the perfect recipe to bake for any holiday cookie box!


Recipe by Mimi Council.


Dark Chocolate Peppermint Biscotti

top view of Dark Chocolate Peppermint Biscotti topped with pieces of candy canes


Dark Chocolate Peppermint Biscotti

Makes 12


Dough

1/2 cup (113 grams) organic salted butter, softened

170 grams (3/4 cup) organic cane sugar plus more for topping

2 teaspoons organic peppermint flavor (like Frontier Co-Op)

2 organic large eggs

213 grams (1 2/3 cups) organic all purpose flour

43 grams (1/2 cup) organic Dutch cocoa, sifted

1 1/2 teaspoons baking powder

1/2 teaspoon sea salt

1 to 2 tablespoons organic sugar


Topping

6 ounces (1 cup plus 3 tablespoons) finely chopped organic dark chocolate

India Tree’s Peppermint Crunch


Method Preheat the oven to 350°F. Line a baking sheet with parchment paper.


In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugar and peppermint flavor. Mix on low until combined and there are no chunks of butter. Add the eggs, and mix just slightly enough to break the yolks.


In a separate bowl, add the flour, cocoa powder, vanilla bean, baking powder and sea salt and whisk together. Add to the butter mixture and mix on low until combined.


Form the dough into a rectangle log that is about 13 x 4 inches. Rub sugar all over it, about 1 to 2 tablespoons.


Bake the log for 35 minutes, the middle should look set but not completely done. Remove from the oven and let rest on the cookie sheet for 10 minutes.


To cut into 12 biscotti: Trim off all four edges, so you have clean cuts on each side. Then cut in half lengthwise, then cut each long piece into 6 squares. Space them 1 inch apart on the cookie sheet and bake again for 20 minutes. Let biscotti cool completely on the cookie sheet.


In a double boiler, melt about 80% of the chocolate until it reaches 115°F on a chocolate thermometer. Immediately remove from heat, and add in the remaining chocolate and stir to combine completely. Let rest until it reaches 91°F.


Dip half of each biscotti diagonal into the chocolate, place back onto the parchment paper. Sprinkle with crushed candy canes or peppermint crunch. Pop into the fridge to let the chocolate set for about 1 hour.


Store in a cool dry place, or in the fridge for up to 7 days.


Gluten Free– Replace the organic flour with 227 grams (1 1/2 scant cups) organic gluten free flour blend.


High Altitude– Bake at 350°F for 30 minutes, until the middle looks set but not completely done. Remove from oven, let rest for 10 minutes. Cut as instructed and bake again for 15 minutes. 


Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!