#SundaySupper: Double Chocolate Peppermint Biscotti

Sunday Supper is a group of bloggers who are on a mission to bring back supper around the family table in every home.  This week Isabel at Family Foodie is hosting and the theme is Holiday Cookie Exchange!

I love biscotti!  And I recently found this wonderful recipe with peppermint and candy canes.  What could be more perfect for the holidays!  I love candy canes and always use them to stir my hot chocolate so this is just too much.  Now I can stir my hot chocolate with biscotti!  So much chocolate 🙂

I just put up the Christmas tree!  Have I mentioned how incredibly small my apartment is!  I have no room for a really tree, even on a table.  Therefore, thank you washi tape and windows!

I have not put the ornaments on because I think the cats will have a hay day with them.  Therefore, I will wait until I really want them.  Probably for my cookie party 🙂

Double Chocolate Peppermint Biscotti

This recipe is adapted from Honest Cooking.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons butter
• 3/4 cup granulated sugar
• 2 eggs
• 1 1/2 teaspoons peppermint extract, divided
• 1/2 cup chocolate chips
• a few candy canes crushed
• 1 cup melted chocolate
• 1/2 teaspoon canola oil

Directions

1. Preheat the oven to 350 degrees F.  Line your baking sheet with parchment paper.

2. In a large mixing bowl combine the flour, cocoa, soda and salt.  Mix to combine.

3. Next cream the sugar and butter for a few minutes.  Then add the eggs and 1 teaspoon peppermint extract.  Once that is well blended add the dry ingredients.  This is a very firm dough.  Next add the chocolate chips and mix by hand.  Separate into two equal halves and form a log that you flatten a little and place on the baking sheet.

4. Bake for 25-28 minutes or until firm.  Remove from oven and cool for 10 minutes.  Next place them on a cutting board and slice into approx. 1/2 thick pieces.  Next lay them cut side down on the baking sheet and bake for an additional 10 minutes, flipping half way through.

5. Melt your chocolate over a double boiler and keep a close eye on it so it doesn’t burn.  Add the oil and 1/2 teaspoon peppermint extract and mix well.  In a separate bowl crush the candy canes (I kind of pulverized mine, I would not recommend pulverizing them).

6. Next dip one end of your biscotti in the chocolate and then in the candy canes and let them firm up.  Store in a closed container for about 4-5 days!  Enjoy!

The Sunday Supper Favorite Cookie Exchange Cookies: Turtle Thumbprint Cookies by Cravings of a Lunatic  #glutenfree Almond Oatmeal Raisin Cookies by Cooking Underwriter Old-Fashioned Oatmeal Cookies by The Foodie Army Wife M & M Cookies by Damn Delicious  Snowball Cookies by Small Wallet Big Appetite  Mocha Thumbprint Cookies by The Meltaways Cardamom-Walnut Cookies by Home Cooking Memories  Polish Chrusciki (Bow Ties) by Comfy Cuisine  Cherry Blossom Cookies by Flour on my Face Rosettes by That Skinny Chick Can Bake  Millionaire’s Shortbread by Gotta Get Baked  Double-the-Mint Chocolate Kiss Cookies by The Weekend Gourmet  Whole Wheat Cereal Cookies by Cindy’s Recipes and Writings  Chocolate Dipped Potato Chip Shortbread Cookies by The Girl in the Little Red Kitchen  Scories De Vulcan | Lava Stones Cookies by The Daily Dish Recipes Zimtsterne {Cinamon Stars} #Dairyfree by Galactosemia in PDX S’mores Cookies by Hezzi-D’s Book and Cooks Chocolate Whoppers by Vintage Kitchen Notes Ricotta Cookies with White Chocolate Glaze Country Girl in the Village Turtles by Dinners, Dishes and Desserts  Salted Caramel Brownie Cookies! by I Run For Wine Peanut Butter Chocolate Toffee Cookies by The Urban Mrs. Red Velvet Crinkle Cookies by She likes ruffles, he likes truffles  Amaretto Almond Biscotti by Noshing With The Nolands Mexican Chocolate Cookies by Generation Y Foodie  Double Chocolate Peppermin Biscotti by Pippi’s in the Kitchen Again Ice Cream Kolaczki by Cookistry Amoniaczki by What Smells So Good? Fruit and Nut Ice Box Cookies by In the Kitchen with Audrey Ginger Bourbon Balls by girlichef Candy Cane Blossom Cookies by Mommas Meals  Double Chocolate Cranberry Cookies by Lovely Pantry Ninja Bread Men by Diabetic Foodie  Peppermint Sugar Cookies by In The Kitchen With KP Christmas Crunchies by Magnolia Days Cream Cheese Swirled Red Velvet Cookies by Mom’s Test Kitchen Double Peanut Butter Surprise Cookies and Tips on Mailing Cookies by Chocolate Moosey Congo Bars by Supper for a Steal  Mint Surprise Cookies by The Cookie A Day Challenge Salted Caramel Thumbprint Cookies by Midlife Road Trip Best Ever Pecan Pie Bars by Shockingly Delicious Oreo Cheesecake Cookies by Baker Street  Biscoff Pillow Cookies by by The Messy Baker Blog Mexican Hot Cocoa Cookies by Juanita’s Cocina Raspberry Thumbprints for my first #SundaySupper!  by Kelly Bakes  Tea Biscuits by My Cute Bride Chocolate Covered Cherry Cookies by Mama Mommy Mom  Lebanese Butter Cookies for the Christmas Season by The Catholic Foodie Almond Joy Macaroons by Cupcakes and Kale Chips  Gluten Free Coconut Fruit Nut Cookies by Sue’s Nutrition Buzz  Snowball Surprise Cookies by Family Foodie For more amazing cookies recipes like Snowball Surprise Cookies, check out  Cookielicious by Food Editor Janet K. Keeler from The Tampa Bay Times now while there is a special… Buy One Cookielicious Cookbook and get one for a friend! Do you have a favorite cookie to take to a Cookie Exchange?  Please join on us on Twitter throughout the day during #SundaySupper on December 9th.  In the evening we will meet at 7pm EST for our #SundaySupper Ultimate Cookie Exchange live chat. All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat. We’d also love to feature your recipe for The Ultimate Cookie Exchange on our #SundaySupper Pinterest board to share them with all of our followers, too.