SHORECOOK'S CHOCOLATE PEPPERMINT BISCOTTI
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
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-PEPPERMINT BISCOTTI
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
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
CHOCOLATE CHOCOLATE PEPPERMINT BISCOTTI
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
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.
PEPPERMINT CHOCOLATE BISCOTTI
Modeled this after the " Sunrise Biscotti" Recipe also you don't have to use pecans you can use almonds or walnuts to. really good with milk to
Provided by m.speaker.yuan
Categories Dessert
Time 1h20m
Yield 24 Cookies, 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- Mix all ingredients in a mixer or bowl.
- Cream all ingredients until light and fluffy
- Turn out onto lightly floured surface and divide in two half's.
- Roll one half into 1 foot long by 2 in wide log then place on cookie sheet.
- Repeat with other half.
- Bake 20 min or until golden brown.
- Take the logs out and let cool for 10 min or until cool enough to touch.
- Cut them into 1 inch slices.
- Return to baking sheet so there is a little room in between each one.
- Bake 10 minutes
- Take them out let cool.
- Flip them over so the side that was facing up is now facing down.
- Then bake for 10 minutes.
- Take out then eat!
Nutrition Facts : Calories 1658.5, Fat 54.1, SaturatedFat 24.8, Cholesterol 272.5, Sodium 806.2, Carbohydrate 268, Fiber 10.3, Sugar 117.5, Protein 32.6
PEPPERMINT BISCOTTI
My friend Jess gave me this recipe :) I added the chocolate and increased the flour since the dough wasn't quite the right consistency. This is my favorite new additions to my Christmas cookie tray this year.
Provided by invictus
Categories Dessert
Time 1h10m
Yield 30 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large mixing bowl, cream butter and sugar together. Add eggs one at a time beating well after each addition. Beat in extract.
- Separately mix flour, baking powder and salt. Stir in 1 cup of peppermint candy.
- Gradually add flour and candy mixture to creamed mixture beating well until well blended. Dough will be stiff.
- Divide dough in half. Shape each half into a rectangle 12 x 3 inches. Carefully transfer each to baking sheet.
- Bake for 25 to 30 minutes. Carefully remove and place on a wire rack to cool slightly, until cool to the touch but not cooled all the way through. On a cutting board cut each rectangle into 1/2 inch cookies.
- Place the cookies back onto the baking sheet (touching is okay) and bake for an additional 12 to 15 minutes or until firm. Let cool completely on wire rack.
- Melt chocolate candy coating according to package directions and dip one side of the biscotti into the chocolate and sprinkle with some of the remaining peppermint candy. Place on waxed paper until chocolate coating sets.
SHORECOOK'S CHOCOLATE PEPPERMINT BISCOTTI
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 Liqueur Desserts
Time 2h50m
Yield 32
Number Of Ingredients 12
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
PEPPERMINT BISCOTTI
This is so good. I had never made biscotti before and had always heard it was hard. So I tried this and it was easy.
Provided by Small Town Cook
Categories Dessert
Time 1h30m
Yield 16-20 slices, 16-20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
- Combine the flour, baking powder, and salt in a medium bowl. Set aside.
- Cream together the sugar and butter in a large bowl.
- Beat in the water, peppermint extract and eggs.
- Add the flour mixture, 1/2 c crushed candies and almonds.
- Mix until just blended.
- Divide the dough in half and shape each half into a 10x3 log on a prepared cookie sheet.
- Bake 30 minutes.
- Let cool 15 to 20 minutes.
- Using a serrated knife, cut the logs diagonally into 1/2 inch slices.
- Place on cookie sheet and bake 15 minutes, turn and bake 15 minutes until edges are brown.
- Remove and cool on wire racks.
- Dip each cookie halfway into melted chocolate.
- Before chocolate sets dip the ends into remaining crushed candies.
Nutrition Facts : Calories 272.8, Fat 11.2, SaturatedFat 5.4, Cholesterol 42.7, Sodium 166.6, Carbohydrate 38.5, Fiber 1.2, Sugar 17, Protein 5
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