Breakfast Cookies Desserts Italian Seasonal

Peppermint Mocha Biscotti

DSC_9543_2

There is this super cute Italian cafe near our house that we walked to yesterday, and they had a display case full of different types of amazing looking biscotti. I have never made biscotti before, but I got it into my head that I was going to make some this weekend to enjoy with my Sunday morning coffee. I am not always the biggest fan of biscotti because they tend to be really dry, and I want to be able to eat it with or without coffee. I decided to give it a shot though! I wanted to make it more interesting by adding some of my favourite flavours and by baking the cookies for a teensy bit less time than your typical biscotti to make them a little bit softer.

I have a major obsession with coffee and with peppermint mochas in particular. I think that I have had a peppermint mocha almost every day since Thanksgiving, which I will admit is a little over the top. I LOVE them though so I will jump at any chance to incorporate peppermint mocha into a dessert. I read through several plain biscotti recipes online and came up with the following recipe by adding some coffee, instant espresso and peppermint extract. I then dipped them in chocolate and rolled them in crushed candy canes and ended up with a delicious little cookie! These are great when dunked in a cup of hot coffee, but they are also just delicious on their own.

DSC_9546_2

Peppermint Mocha Biscotti
3/4 cup butter, softened
3/4 cup sugar
2 eggs
1/4 cup coffee
spoon peppermint extract
3 1/4 cups flour
1 teaspoon baking powder
Pinch of salt
1 Tablespoon instant espresso
Crushed candy canes (about 1 cup)
1 bag semisweet chocolate chips, melted

Preheat oven to 350 degrees F.

Cream together the butter and sugar until smooth.

DSC_9472_2

Add eggs, coffee and peppermint extract and beat until smooth.

DSC_9478_2

Add flour, baking powder, salt and instant espresso. Mix until a stiff dough forms.

DSC_9479_2

Divide the dough in half and shape into 2 rectangles about 12 ” x 2″ x 1/2″ on a cookie sheet.

DSC_9488_2

Bake at 350 degrees F. for 25 minutes.

Remove from the oven and allow to cool for 15 to 20 minutes.

DSC_9492_2

Slice on a diagonal into thin slices with a serrated knife.

DSC_9494_2

Lay them out, cut side down, on a cookie sheet and bake for another 6 minutes until firm but not too crispy.

DSC_9526_2

Let the cookies cool and then dip one half into the melted semisweet chocolate.

DSC_9535_2

Roll in crushed peppermint before the chocolate sets.

DSC_9576_2

DSC_9577_2

Peppermint Mocha Biscotti
Total time: 
Serves: 30
 
Ingredients
  • ¾ cup butter, softened
  • ¾ cup sugar
  • 2 eggs
  • ¼ cup coffee
  • spoon peppermint extract
  • 3¼ cups flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1 Tablespoon instant espresso
  • Crushed candy canes (about 1 cup)
  • 1 bag semisweet chocolate chips, melted
Instructions
  1. Preheat oven to 350 degrees F.
  2. Cream together the butter and sugar until smooth.
  3. Add eggs, coffee and peppermint extract and beat until smooth.
  4. Add flour, baking powder, salt and instant espresso. Mix until a stiff dough forms.
  5. Divide the dough in half and shape into 2 rectangles about 12 " x 2" x ½" on a cookie sheet.
  6. Bake at 350 degrees F. for 25 minutes.
  7. Remove from the oven and allow to cool for 15 to 20 minutes.
  8. Slice on a diagonal into thin slices with a serrated knife.
  9. Lay them out, cut side down, on a cookie sheet and bake for another 6 minutes until firm but not too crispy.
  10. Let the cookies cool and then dip one half into the melted semisweet chocolate.
  11. Roll in crushed peppermint before the chocolate sets.

 

Write a comment

Rate this recipe: