Double Chocolate Peppermint Biscotti Food

PEPPERMINT BISCOTTI

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs and peppermint extract until incorporated. Reduce the mixer speed to low and beat in the flour mixture until just combined.
• Divide the dough in half and transfer to the prepared baking sheet evenly spaced apart; shape each half into an 8-by-2-inch log. Bake until lightly browned and just firm on the outside, about 25 minutes.
• Remove the logs from the oven and let stand 10 minutes; reduce the oven temperature to 325 degrees F. Transfer the logs to a cutting board; slice crosswise on an angle about 1/2 inch thick. Arrange the slices cut-side down on the baking sheet. Return to the oven and bake, flipping halfway through, until dry, about 25 minutes. Transfer to a rack and let cool completely. (The cookies will continue to crisp as they cool.)
• Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Dip the biscotti in the white chocolate and sprinkle with the crushed candy canes. Let set, 45 minutes.

DOUBLE CHOCOLATE PEPPERMINT BISCOTTI.

Steps:

• 1.Preheat the oven to 350 degrees. 2.Line your baking sheet with a Silpat or parchment paper. 3.In a large mixing bowl combine the flour, cocoa, soda and salt. 4.Whisk to combine. 5.In your stand mixer, paddle attachment on, blend the sugar and butter for 2-3 minutes. 6.Then add the eggs. 7.Blend. 8.And finally the extract. 9.Add the dry ingredients to the wet and blend. 10.This is a very firm dough. 11.Once combined, add the chocolate chips and mix by hand or with the mixer. 12.Separate the dough into two equal halves. 13.Then form a long log like shape that you flatten a bit. 14.It should measure about 12 or so inches long. 15.I like to make these smaller biscotti because they are very decadent with the chocolate coating. 16.Then repeat. 17.Place both logs onto your baking sheet and bake for 34-36 minutes or until firm. 18.Remove and let cool for 10 minutes. 19.Then place on a cutting board and with a serrated knife, slice ½ thick pieces on a diagonal. 20.Place them back on the baking sheet and return to the oven for 12 minutes or until toasted nicely. 21.Melt your chocolate over a double boiler or in the microwave, keeping a watchful eye so it doesn't burn. 22.Add the oil and mix until creamy and smooth. 23.Add the peppermint pieces to a bowl and set aside. 24.Once the biscotti are done toasting. 25.Dip one end of your cookie into the chocolate. 26.Let the excess drip off. 27.Then sprinkle some peppermint pieces over the melted chocolate. 28.Place on a drying rack to set up. 29.Once the chocolate has firmed up, store in a tupperware container with a lid for up to 4-5 days. 30.Enjoy!

CHOCOLATE CHOCOLATE PEPPERMINT BISCOTTI

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 BISCOTTI

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.

CHOCOLATE-PEPPERMINT BISCOTTI

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.

DOUBLE CHOCOLATE WALNUT BISCOTTI

Steps:

• Preheat oven to 350°F. and butter and flour a large baking sheet.
• In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
• On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.
• On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.

PEPPERMINT BISCOTTI

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; stir in peppermint candy. Gradually add to creamed mixture, beating until blended (dough will be stiff)., Divide dough in half. On an ungreased baking sheet, shape each portion into a 12x2-1/2-in. rectangle. Bake 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 15 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake 12-15 minutes or until firm. Remove to wire racks to cool., In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip 1 end of each slice into melted chocolate, allowing excess to drip off; sprinkle with candy. Place on waxed paper; let stand until set. Store in an airtight container.

SHORECOOK'S CHOCOLATE PEPPERMINT BISCOTTI

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.

DOUBLE CHOCOLATE BISCOTTI

Steps:

• In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
• Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
• Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.

DOUBLE CHOCOLATE BISCOTTI

Steps:

• In a large bowl, beat the eggs and extracts. Beat in sugar. Combine the flour, pecans, cocoa and salt; gradually add to egg mixture and mix well. Stir in chocolate chips., On a baking sheet coated with cooking spray, shape dough into a 14x3-in. rectangle. Bake at 350° for 20-25 minutes or until lightly browned. Cool for 5 minutes., Transfer to a cutting board; cut with a serrated knife into 1-in. slices. Place cut side down on baking sheets coated with cooking spray. Bake for 15-20 minutes or until firm, turning once. Remove to wire racks to cool., For icing, in a microwave, melt chocolate chips; stir until smooth. Stir in milk, confectioners' sugar and vanilla until smooth. Drizzle over cookies; let stand until hardened.