#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!

double chocolate chip peppermint biscottiI 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 :)

double chocolate peppermint biscottiI 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!

Sundaysupper-clear

The Sunday Supper Favorite Cookie Exchange Cookies:

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.

 

41 thoughts on “#SundaySupper: Double Chocolate Peppermint Biscotti

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  22. Chocolate and peppermint for all the peppermint lovers out there! Stirring your hot chocolate with biscotti sounds enjoyable :-)

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