If there is a flavor combination that screams Christmas louder than peppermint and chocolate, I truly don’t know what it is. So when I decided that a biscotti would be perfect for my coffee based theme for my adult children’s Christmas goody package this year, I came up with this recipe.
Now, to be honest, I usually do include either a cookie or a candy with this winning combination. But this year the lure of combining peppermint candy (good peppermint candy that is) and chocolate in a dunkable biscotti was just too overwhelming to even consider one of my regular alternatives. Besides, I knew I would be making our perennial favorite, Chocolate Peppermint Sandwich Cookies (recipe to come in a few days) for my good friends Jim and Margo for Christmas anyway. I simply have no choice. I didn’t make them last Christmas, and Jim hasn’t failed to mention my neglectful omission even once this entire past year! Also closer to Christmas I will be making Peppermint Bark. I also plan to post this candy recipe in the near future.
Other mint and chocolate favorites already on this site include Double Chocolate Mint Cookies, combination number 4 under Christmas Refrigerator Shortbread Cookies, and Grasshopper Brownies.
So while you are considering which cookies and candies to make for your family and friends this holiday season, think about preparing one of these recipes. And for those hard to gift people like your spouse’s uncle, your boss, or your brother-in-law who has everything but expects to be given something, a simple bag of gourmet coffee beans and a pretty bag of these biscotti is sure to win you points. (Even if it doesn’t win you points, it’s an easy solution. And we all need easy solutions at this hectic time of year! Think of it as your Christmas present to yourself.)
Enjoy the holidays my friends.
- ¾ c. (1½ sticks) unsalted butter, room temperature
- ¾ c. granulated sugar
- 3 eggs, room temperature
- 2 tsp. good peppermint extract
- 3¼ c. unbleached all-purpose flour
- 1 tsp. baking powder
- ¼ tsp. salt
- 1 c. crushed peppermint soft mint candy, like See’s, King Leo, or Bob’s Sweet Stripes
- ½ c. mini semi-sweet chocolate chips or ½ cup chopped regular chocolate chips
- melted white chocolate, milk chocolate, or semi-sweet chocolate for drizzle, opt.
In your mixer bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the extract. In a separate bowl, whisk together the flour, baking powder, and salt. Stir in the crushed peppermint candy and the chocolate chips. Gradually add the flour mixture to the creamed mixture, beating only until blended. Using your hands liberally greased with butter, divide the dough in half. On a parchment paper lined baking sheet, pat each half into a 12 x 2½-inch rectangle. Bake in a pre-heated 350 degree oven for 25 to 30 minutes, or until golden brown. Remove from oven. Carefully remove the loaves to wire cooling racks and cool for 15 minutes.
On a cutting board, cut the loaves at an angle into ¾-inch thick slices. Place the slices back on the parchment paper lined baking sheet(s) cut side down. Bake 12 to 15 minutes or until lightly browned. Remove from oven and cool completely on wire rack before drizzling with melted chocolate if desired. (I usually don’t decorate them because I’m lazy, and frankly they are sweet enough already. But if you are making them as a gift, a chocolate drizzle is a lovely touch.) Store in an airtight container.